Shakshuka
Shakshuka is usually made with eggs, tomato sauce, peppers, and a bunch of spices, but we decided to take a different direction.
Servings 2 people
Ingredients
- 4 eggs
- 10-12 cherry tomatoes quartered
- ½ fennel finely sliced
- 1 stalk lemongrass bashed and finely chopped
- 5-7 anchovy fillets
- 1 sprig rosemary stalk removed and leaves finely chopped
- 1 hot green chili optional, but also not sliced
- 1 splash of Pernod or raki or ouzo
- 1 tsp baby capers or adult capers roughly chopped
- Handful chopped dill
- olive oil
- flaky salt
Instructions
- In a large pan, heat olive oil, add the anchovy and break down slightly with a wooden spoon.
- Add the rosemary, lemongrass and chili and saute for 1-2 minutes to infuse the flavours in the oil. Add the fennel and continue sauteing for about 3 minutes. Add the pernod and tilt towards the flame (or use a lighter if cooking on induction), continue cooking for 2 minutes after the fire has died down to soften the fennel. Add the tomatoes and capers, cooking for about 3 minutes longer to allow them to break down a little.
- Lower the heat and break in the eggs, seasoning them with salt (the rest should be salty enough thanks to the anchovy).
- Cook for about 5 minutes, use the spoon to assure no parts of white remain uncooked. You want cooked white and runny yolk (unless you want something else, but in that case you´re on your own). Finish with chopped dill and a drizzle of olive oil.