{ 2007 01 25 }

Shakshouka

Today was absolutely freezing. Thankfully we didn’t have any more snow last night, I think the five or six inches which fell the day before was quite sufficient. So to chase away the cold I decided to try an Alan Coxon recipe featured the other night on Great Food Live. I’m not the greatest fan of Alan Coxon, I find watching him makes me nervous as he is so hyper on screen but I do often really like his recipes.

I liked the sound of this rich, spicy and warming stew, it seemed like my kind of no nonsense cookery.

In the original recipe Alan Coxon served the Shakshouka with a chickpea curry, fresh tomatoes, fresh mint (which I dislike) and used homemade harissa but I really wasn’t in the mood for messing around with chickpeas (besides Stewart really loathes them), I would rather used canned tomatoes when they’re not in season and I decided that store bought harissa would suffice.

So here for you folks is my take on Alan Coxon’s recipe for Shakshouka..

Shakshouka

SHAKSHOUKA

INGREDIENTS

  • 2 Skinless chicken breasts
  • 1 Tin chopped plum tomatoes
  • 1 Heaped Tbsp harissa paste
  • 1 Tsp sugar
  • 1 Red pepper, sliced
  • 1 Yellow pepper, sliced
  • 2 Medium onions, sliced
  • 3 Cloves garlic, roughly chopped
  • 2 Large fresh eggs
  • 2 Tbsp Fresh corriander, chopped
  • Salt and pepper
  • Olive oil

PREPARATION

  1. Heat the olive oil gently in a frying pan and add the onions, peppers and garlic. Cover with a lid and allow to cook slowly in the olive oil until soft but without colouring. (In the original recipe a tagine was used here but I just used a deep non-stick frying pan with a lid). This step will take about 15-20 minutes.
  2. Add the tinned tomatoes, the harissa and the sugar and mix well.
  3. Score each chicken breast three times and add to the pan and replace the lid. Allow the chicken to cook slowly for about 1 hour until cooked through.
  4. Remove the lid and add the chopped corriander, mix thoroughly.
  5. Make two small indentations into the sauce and crack an egg into each. Replace the lid and allow to cook for a further 5-6 minutes.
  6. Serve with plain boiled rice or fresh crusty bread to soak up all of the spicy sauce.

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Posted by Pamela on Thursday, January 25th, 2007, at 7:06 pm, and filed under International Food, Main course, Middle Eastern, Poultry.

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