Recipe: Shakshuka with yoghurt and feta

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At the brunch in December I introduced my friends to shakshuka, which they all loved. It’s such a great brunch dish if there is several of you as you can make the tomato sauce ahead and then cooked the eggs in the oven. If I make a smaller portion for lunch or dinner I cook it in a frying pan on the hob and cover the pan with a lid, as it’s quicker than heating up the oven.

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My version of shakshuka has the usual base of peppers, onions and tomatoes as well as tinned tomatoes to make it saucy. After baking the eggs in the oven I add the toppings; Greek yoghurt, crumbled feta and chilli flakes. If I made this just for myself I would have added some Tabasco as well, but here I left it on the side so everyone could help themselves if they wanted more of a kick.

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Bacon isn’t really necessary with this egg dish, but it works so well at brunch (and with the mushroom omelette) I thought it was a nice addition.

Scandelight’s shakshuka, serves 4-6

1 shallots, chopped

1 small garlic clove, chopped

2 bell peppers (of any colour), chopped

3 tomatoes, chopped

1 large tin (400 g) tinned chopped tomatoes

30 ml water

salt, black pepper

a pinch of sugar

6 medium eggs

200 ml full-fat Greek yoghurt

1 tbsp olive oil

1/4 lemon

chilli flakes

1/2 packet feta 

Pour a little oil in a large frying pan or saucepan. Fry the garlic and onions until golden (not brown). Remove from the pan. Fry the peppers until soft and add the fresh tomatoes. Add the garlic and onions and stir on medium heat until nice and soft. Add the tinned tomatoes and water and stir occasionally. Season to taste with plenty of salt, black pepper and sugar if needed. Let the mixture thicken. 

If using a frying pan, make six “holes” in the mixture and crack an egg in each. Cover with a lid and cook until the whites are set.

If using an oven, transfer the tomato mixture to an oven-proof dish and pre-heat the oven to 180C. Make “holes” in the tomato mixture and crack an egg in each hole. Bake until the whites are set. 

In the meantime, mix yoghurt with salt, pepper, lemon juice to taste and olive oil. 

When the eggs are cooked, remove from the hob or oven and add dollops of yoghurt to the pan/dish. Sprinkle with crumbled feta and chilli flakes. Serve with some nice bread. 

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Best of: spring recipes

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It’s been wonderful to come back to spring weather in the UK, I didn’t expect the weather would change as much as it did the ten days I was away but I am very grateful. Let’s hope spring is finally here to stay!

So before I continue with my travel posts from Asia I would like to show you a few of my favourite spring recipes that I return to again and again.

Salmon tartar with cream cheese top –  this tartar is amazing and has been the starter of many dinner parties. The cream cheese top just adds that final touch!

Crab linguine with cream and white – I eat shellfish all year round but it tastes the best in spring and summer.

Purple sprouting with poached egg and tarragon crème – a perfect brunch dish that just oozes spring!

Lemon tart – I associate spring with lemon as I love the fresh flavours and citrus is the freshest of them all!

Vanilla pannacotta with rhubarb – melted rhubarb is a childhood favourite I love to incorporate into more grown-up dishes.

You can also have a look at last year’s spring recipes from the archives for even more inspiration! Hurrah – spring is actually here!

Best of: SPRING

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I’ve had the blog for quite a few years now and there are plenty of good recipes in the archives that I still cook from quite to time. In these very sporadic ‘best of’ posts I’d like to highlight a few seasonal favourites:

Sumac pannacotta with lemon jelly – nothing says spring like lemon for me and this pannacotta with sumac (which also has a citrus-y flavour) is divine

Mother’s wild garlic soup – this green and creamy soup is spring in a bowl

Asparagus with wild garlic mayonnaise and parmesan shavings – more wild garlic in this fab mayonnaise with asparagus, so delicious!

Key Lime Pie – another citrus favourite

Lavender chicken (with lemon, garlic and thyme) – I cook this chicken dish all year round but it works best in spring served with new potatoes