This recipe comes from the kitchen of my good friend Aurora. We worked together in our younger days in a local Italian restaurant and both shared a love of good food! She posted a picture of this dish on her Instagram page a few weeks ago and I knew I needed this recipe in my life and, of course, on the blog. She very kindly sent it over and I have since made it twice in one week, it is that good!
Aurora is a women of many talents and makes bespoke art work! Check it out @rirumontart on Instagram
“Like many fellow hangry people, I go a little crazy if I don’t eat as soon as I am hungry. When I come home from work and it’s lunch time I need something really quick to make and really tasty. One of my absolute favourite options is a Middle Eastern dish called Shakshuka, you can find it in lots of different variations. This is my version, simple and amazing.“
200g Tomato passata, or chopped tomatoes, or plum tomatoes. Anything you usually use to make a tomato sauce.
1/4 tsp dill,
1/4 tsp cayenne pepper,
1/4 tsp oregano
You can really use any spice and flavour you like!
Prep time: 5 minutes
Cook time: 15 minutes
1. Take a small pan, add a little olive oil and the passata.
2. Warm up and create a sauce (Add a little sugar and salt and anything else you like to make it taste nice, remove acidity and give flavour).
3. Once happy with the flavour of your sauce (usually takes 5-10 mins max), create two little holes in the sauce. Pour one egg in each hole (to make it simpler, break the egg in a bowl first).
4. Crumble the feta around the eggs so it lays on the sauce, sprinkle your flavours all around (dill, cayenne, oregano) and add a bit of black pepper on the egg too.
5. Put a lid on top and cook on middle heat for four mins. You will see the white of the egg solidifying, that means the eggs are ready, the white well cooked and yolk still soft inside.
I am so hungry that I eat it straight from the pan! with a slice of toasted bread covered in olive oil and oregano.
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