Shakshuka with Paprika and Jack Daniels Smoked Salmon
Shakshuka is a mouthwatering Middle Eastern dish with eggs poached in a rich tomato and pepper sauce, seasoned with aromatic spices like cumin, paprika, and cayenne. This hearty, flavourful meal is perfect for breakfast, brunch, or even dinner.
I'm a big fan of it for brunch, and right now as I'm trying to be healthy and hit the gym in the morning, I thought adding a little extra smoked salmon for protein would be a good idea. So why not use our current flavour of the month infused with Jack Daniels, paprika and sage?
- 1 tbsp olive oil
- 2 red onions, chopped
- 1 red pepper, diced
- 1 red chilli, deseeded and finely chopped
- 1 garlic clove, sliced
- 1 spoonful of homemade (by Mrs Pished Fish) rocket pesto (thank you neighbours for the rocket!)
- 2 cans cherry tomatoes
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp caster sugar
- 4 eggs
In a lidded frying pan, heat the oil and sauté the onions, chilli, garlic, pepper, pesto, cumin, and paprika for 5 minutes until tender. Add the tomatoes and sugar, then simmer for 8-10 minutes until the mixture thickens.
Create 4 wells in the sauce using the back of a large spoon, then carefully crack an egg into each indentation. Cover the pan with a lid and cook over low heat for 6-8 minutes, until the eggs are perfectly cooked. Garnish with fresh parsley leaves and serve alongside crusty bread and smoked salmon either on top or as a side.
Top form Old Bean!
Mrs Pished Fish's rocket pesto