As it turns out, I have a number of pins for Shakshuka, and this one, that I found on David Lebovitz's blog wasn't actually the original one I had pinned for today, but it jumped to the top for 2 reasons, firstly that it was inspired by one of my favourite chefs, Yotam Ottolenghi, and secondly that it gave instructions for finishing it in a couple of different ways and with the magic words that it could be made in advance and frozen!
And here's what I made:
Warm, spicy (but not hot), tomatoey goodness with feta and runny egg yolk to set it off nicely. I loved the mixture of spices that fed into it, and the little kick that the chilli gave it. How much of a kick is entirely up to you depending on preference, but I went for a relatively mild option.
Not substitutions as such, but at the option points I went for the tinned chopped tomatoes (cartons actually!), kale and red wine vinegar. I also used a whole mild red chilli.
Ease Of Preparation:
I actually made the tomato base of this on Friday night, as what has put me off making it the last 2 times I had it on the menu, was that on the morning I was due to make it, I just didn't have over half an hour to spare to cook my breakfast, so this was a great compromise. It's not at all difficult to make, just be aware of the whole cooking time.
Because it makes about 3-4 portions, I was able to pop some in the freezer too.
Oh this will definitely be coming into the weekend breakfast rotation, in fact I can see this making a fabulous dinner as well, perhaps with an extra egg, and some wholemeal pita bread to mop it up.