Home cooking: Shakshuka

I’ve been really lucky growing up that my Grandma and Mum have always had a veggie garden. It’s the most delicious way to get fresh food, otherwise, I try my best to go to the markets!

My boyfriend and I always do Sunday dinner, a tradition that I’ve always had in my household, being French.

Last weekend we decided to make our version of Shakshuka, a Moroccan dish- traditionally baked eggs in spiced tomato.

We were fortunate enough to have been given home grown tomatoes from our last visit to my grandmother’s place, and eggs from my Mum’s chicken coop. My boyfriend also gets his garlic from his mother’s partner’s organic garlic farm! Talk about sustainable!

Processed with VSCO with e6 preset

Doesn’t it look delish!

Recipe

1 Tin Organic Crushed tomatoes

20  Handpicked cherry tomatoes from the garden

2 Fresh Free Range eggs

3 Cloves of Organic Garlic

Small tub of olives (we got Harissa infused green olives)

Handful of pine nuts

Parsley

CRUSTY AF Bread

Method

All you do is brown the garlic, then add the tinned and fresh tomatoes to the pan and let it simmer, after a couple of minutes add the olives as well.

In another pan, get your eggs ready- you can either poach them in the dish, or poach them separately then add them- which is what we did!

Before you add the eggs to the dish, toast up some pine nuts and chop a whole bunch of parsley. Sprinkle the pine nuts on the dish, and do the same with the parsley, then add the eggs.

To serve, cut some lovely fresh bread up to soak up the juices! YUMMO!

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