Shakshuka with Baharat and Aran Island Goats Cheese.
- 1 Small Onion, finely chopped
- 1 Cloves of Garlic, crushed
- 1 Can of tomatoes
- 1.5 -2Tsp Baharat (you can make it using the recipe below but I also get this in my local Health Food Shop sometimes)
- 3 Eggs
- Handful of Chopped Fresh Coriander
- Goats Cheese to crumble over.
- Pinch of sugar (if tomatoes are bitter)
- Salt and Pepper
- Sunflower Oil
- 3 tsp Black Pepper
- 3 tsp Coriander Seeds
- 3 tsp Cloves
- 4 tsp Cumin Seeds
- 1 tsp Green Cardamom
- 1 stick of Cinnamon
- 6 tsp Smoked Paprika.
- Heat the oil in a frying pan over a medium heat.
- Add your onion and garlic to the pan and sautée until golden.
- Make the Bahart by blending all the spices in a coffee grinder and add to the onions to cook for a minute or so.
- Add the tomatoes and give a good stir, season well with salt, black pepper (and a pinch of sugar if needed). Cook the tomatoes for 5 to 10 mins or until they have cooked down into a nice sauce consistency, add a drop of water if you feel they need to loosen a bit.
- Make 3 wells in the tomato sauce, you can do this by pushing back the mixture with a Wooden Spoon, crack an egg into each one of the wells, over a medium heat cook until the eggs are nicely poached in the sauce and cooked through.
- Sprinkle with chopped fresh coriander and crumble over the goat's cheese. I serve this in the frying pan on the table with everybody dipping in and mopping up the delicious sauce with bread. You can have some harissa and natural yoghurt on the side also.
N.B: It can take a while for the eggs to cook so sometimes I cover the pan with a saucepan lid to speed it up and cook evenly but be careful not to overcook the eggs like this.