Shakshuka with preserved lemons & feta
Great for supper as well as brunch, shakshuka is a saviour of a one-pot. Don’t be alarmed at the amount of olive oil here; it brings a fruity richness that’s offset by the salty acidity in the preserved lemons. Still, tomatoes are the star of the show, so do buy the best canned variety you can afford, or use fresh ones in summer. Green peppers can be easily swapped for red, but I enjoy the savouriness that green bring to this dish, balancing the sweet vegetables.
SERVES 4 PREP 15 mins
COOK 45 mins EASY V
125ml extra virgin olive oil
2 onions, peeled and finely sliced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
4 garlic cloves, finely grated
1 tsp caraway seeds, lightly crushed
1 tsp cumin seeds, lightly crushed
½ tsp mild Turkish red pepper flakes (isot pul biber) or crushed chilli flakes
50g preserved lemons, skin and pith
only, finely chopped
1 tbsp tomato purée
2 x 400g cans chopped tomatoes
½ tbsp paprika
2 tbsp roughly chopped coriander
¼ tsp sumac
1 Heat the oil in a large pan over a medium heat and fry the onions and peppers. Stir in a pinch of salt, then cover with a lid. Cook for 10 mins, stirring occasionally.
2 Remove the lid and continue to cook for 5 mins so that any liquid evaporates. (You may need to increase the temperature slightly to maintain the heat with the lid off.)
3 Add the garlic, caraway and cumin seeds, pul biber or chilli flakes and preserved lemon. Cook for a couple of minutes, then add the tomato purée. Allow the mixture to cook for another 3 mins.
4 Tip in the chopped tomatoes and half a can of boiling water from the kettle. Stir in the paprika and season. Cook for 15-20 mins over a medium heat, stirring occasionally.
5 Once you can see the oils begin to settle on the surface of the mixture, taste and add more salt if you like. (The feta will also add a salty note to the dish, so be mindful of this.)
6 Using a wooden spoon, make four wells in the sauce and crack an egg into each one. Season the eggs and put the lid on. Cook for 5-7 mins, or until the egg whites have set but the yolks are still runny.
7 Crumble over the feta, then sprinkle with the coriander and sumac. Serve straightaway.
GOOD TO KNOW fibre • vit c • 3 of 5-a-day • gluten free
PER SERVING 521 kcals • fat 42g • saturates 9g • carbs 17g • sugars 14g • fibre 6g • protein 15g • salt 0.9g
Thai-style salmon, sweet potato & baby corn curry
A Thai curry makes the perfect midweek meal but the prospect of making a curry paste from scratch tends to trigger a call to the local takeaway. However, in this nod to the classic green curry, you’ll make a super-speedy, fuss-free curry paste to flavour rich coconut milk infused with lemongrass and lime leaves – and there’s no need for a mortar and pestle or food processor to boot.
SERVES 4 PREP 15 mins
COOK 40 mins EASY
1 onion, peeled and grated
4 garlic cloves, finely grated
½ tbsp finely grated ginger
1–2 green finger or bird’s eye chillies, depending on how much heat you want, finely chopped
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