Shakshuka

Ingredients

• 3-4 Eggs

• 1tbsp Tomato paste

• 2-3 Tomatoes (chopped)

• 1 Onion

• 1tbsp Harissa

• 1tbsp Shakshuka Blend

• 3tbsp Olive oil

• 1 cup Water

• Parsley

• Cilantro

• Salt

Method

In a tagine or large skillet, sweat some onions in olive oil on a light heat for about 15 minutes until translucent. Add the tomato, tomato paste, ¼ cup chopped cilantro, Harissa, Shakshuka Blend, a generous pinch of salt and pepper and the water. Cook until the tomato has broken down and the mixture has thickened to a sauce-like consistency. Use a spoon to make an egg-sized hole in the Shakshuka. Crack one of the eggs into the hole. Repeat with the remaining 3 eggs. Then reduce heat to medium-low and cook until the eggs reach desired finish. Sprinkle the eggs with a little salt. To garnish, scatter whole cilantro leaves and drizzle olive oil over the dish. Serve while hot.

Prawn Shakshuka

Ingredients

• 3-4 Eggs

• 1tbsp Tomato paste

• 2-3 Tomatoes (chopped)

• 1 Onion

• 1lb Large Prawns (shell on)

• 1tbsp Harissa

• 1tbsp Shakshuka Blend

• 3tbsp Olive oil

• 1 cup Water

• Parsley

• Cilantro

• Salt

Method

In a tagine or large skillet, sweat some onions in olive oil on a light heat for about 15 minutes until translucent. Add the tomato, tomato paste, ¼ cup chopped cilantro, Harissa, Shakshuka Blend, a generous pinch of salt and pepper and the water. Cook until the tomato has broken down and the mixture has thickened to a sauce-like consistency. Use a spoon to make an egg-sized hole in the Shakshuka. Crack one of the eggs into the hole. Repeat with the remaining 3 eggs. Add prawns then reduce heat to medium-low and cook until the eggs reach desired finish and prawns are cooked through, about 10 minutes for medium-soft eggs. Sprinkle the eggs with a little salt. To garnish scatter whole cilantro leaves over and drizzle olive oil over the dish. Serve while hot.

Sweet Pea Shakshuka

Ingredients

• 3-4 Eggs

• 1tbsp Tomato paste

• 2-3 Tomatoes (chopped)

• 1 Onion

• 3 Tbls Sweet Peas

• 1tbsp Harissa

• 3tbsp Olive oil

• 1 cup Water

• 1tbsp Shakshuka Blend

• Parsley

• Cilantro

• Salt

Method

In a tagine or large skillet, sweat some onions in olive oil on a light heat for about 15 min. until translucent. Add the tomato, tomato paste, ¼ cup chopped cilantro, Harissa, Shakshuka Blend, a generous pinch of salt, pepper and water. Cook until the tomato has broken down and the mixture has thickened to a sauce-like consistency. Add sweet peas. Use a spoon to make an egg-sized hole in the Shakshuka. Crack one of the eggs into the hole. Repeat with the remaining 3 eggs. Reduce heat to medium-low and cook until the eggs reach desired finish, about 10 minutes for medium-soft. Sprinkle the eggs with a little salt. To garnish scatter whole cilantro leaves over and drizzle olive oil over the dish and serve hot.

Kefta Shakshuka

Ingredients

Makes 4 servings

• 1 lb ground beef chuck
• ½ cup chopped cilantro, divided
• 2 teaspoons Villa Jerada Shakshuka Blend
• 2 ½ teaspoons Villa Jerada Kefta Rub
• 1 teaspoon coarse sea salt, plus additional to taste
• 1 small onion, grated on the large holes of box grater or finely minced
• 3 tablespoons extra-virgin olive oil
• 1 large ripe tomato, diced
• 2 tablespoons tomato paste
• 1 teaspoon Villa Jerada Harissa
• Freshly-ground black pepper, to taste
• 1 cup water
• 4 eggs
• Whole cilantro leaves, to serve
• Crusty bread or pita, to serve (optional)

Method

1. First, make the kefta (meatballs): combine the beef, ¼ cup of the chopped cilantro, 2 ½ teaspoons of the kefta rub, 1 teaspoon salt and the onion in a medium bowl. Mix well to combine. (I think it’s easiest to mix with your hands.) Using your hands or a small scoop, shape the mixture into walnut-sized balls. Place on a parchment-lined sheet pan and chill for at least 20 minutes.

2. While the kefta are chilling, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the tomato, tomato paste, remaining ¼ cup chopped cilantro, harissa, the 2 teaspoons Shakshuka blend, a generous pinch of salt and pepper and the water. Cook until the tomato has broken down and the mixture has thickened to a sauce-like consistency. Add the kefta. Cover and cook until the meatballs are almost cooked through, about 10 minutes. Use a spoon to make an egg-sized hole in the shakshuka. Crack one of the eggs into the hole. Repeat with the remaining 3 eggs. Reduce heat to medium-low and cook until the eggs reach desired doneness, about 10 minutes for medium-soft. Sprinkle the eggs with a little salt. Scatter the whole cilantro leaves over the shakshuka and serve hot.