Shakshuka with Mushrooms, Kale, Radicchio, and Zaatar
Shakshuka means "a mixture" - a staple from Tunisia in North Africa and very common in variation across the Middle East. It's simple, humble food that is just so tasty. This recipe uses the bare minimum and comes together in 20 minutes. You can cook the red sauce longer and let the flavors develop if you want that extra level of depth. Add any veggies you have in your fridge - top it off with cheese or some spicy oil. Happy days.
Ingredients 11
1 clove garlic, minced
1 tsp smoked paprika
200 g mushrooms, sliced
400 g passata
salt, to taste
black pepper, to taste
1 ‒ 2 leaves kale, chopped
1 ‒ 2 leaves radicchio leaves, torn
4 ‒ 6 eggs
zaatar, to top
sourdough, to mop up the sauce
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Method 8
Cook the minced for a minute with a splash of or a tsp of tomato paste if you have some. Add the .
Add the and cook until coated in and and slightly softened.
Add the . Add a bit of water to your passata bottle, give it a shake and then pour it into your pan and mix it all through. Add salt and pepper and then bring to the boil.
Once the sauce is boiling, reduce the heat and let it simmer and develop for 10 minutes.
Crack the into your red sauce slowly. Do not mix.
Cover the pan and let the cook for 2-3 minutes and then add your greens and cover again and cook for a few more minutes.
Take it off the heat. Top with zaatar or topping of choice. Dried or fresh herbs work well.
Enjoy with some bread, salad or a soft cheese.
Estelle Rose Rehayem's tips
Use a cast iron pan if you're using a BBQ or campfire, or any deep pan on the stovetop.
