It’s been a while since I last posted to my blog. 2020 has been a challenging year for all and I hope you are doing ok. I have been cooking and creating throughout the year so I thought I would post one of my favourite dishes.
Harissa shakshuka is a versatile dish that can be served for brunch, lunch or dinner. It’s a substantial meal thanks to the eggs and beans. You can use whatever you have handy in the cupboard in terms of beans, white beans, mixed beans or any bean combination.
This dish has minimal preparation time so provides a nourishing meal at times when you are busy or need a quick meal option. You’ll need a large roasting tray to easily hold all of the ingredients.
Prep 5 mins / Cooking 60 mins
2 x 400g tins cannellini beans (or beans of your choice)
100ml olive oil
2 tins chopped tomatoes
2 heads of garlic, sliced in half
3 tbsp rose harissa
Salt and black pepper
6 medium eggs
150g feta (optional)
Soft herbs such as parsley and mint (optional)
Serve with chunky fresh bread
1. Heat the oven to 220C/425F/gas 7.
2. Drain and rinse the beans. Drizzle the olive oil into a large baking tray and add the beans, mixing them well. Add the tomatoes, garlic, harissa and 400ml water, season with salt and pepper.
3. Roast for one hour, until the sauce is thickened. Remove from the oven.
4. Turn on the grill as high as it will go. Make six holes in the tomato and bean mixture with the back of a spoon, then break an egg into each hole. Season and place under the grill for two minutes, until the eggs are just set.
5. Remove, scatter over the herbs and crumble the feta on top.
Serve straight away with chunky fresh bread to mop up the sauce.