Chefs' Corner

Freshest produce chosen and



​bought? Check. Unpacked? Check.



Now for the kitchen…

“Shakshuka” (Tomato and Egg Stew)

An incredibly healthy and addictive dish from the heart of the Middle East. Tomato and egg-based, it’s an ideal way to use Farmers Market produce. Perfect for any meal from weekend brunch to after-work dinner. Serve hot from the oven (it’s traditionally eaten straight out of the pan) with plenty of crusty bread to mop up the sauce, and a crunchy salad. Recipe serves four; adjust quantities as necessary.

Ingredients (look out for these at the market!): 
3 tablespoons olive oil, 1 onion (cut thinly), 1 red pepper (seeded and cut thinly), 1/2 teaspoon dried chilli flakes, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 3 tomatoes (chopped), 800g canned chopped tomatoes, 8 eggs, 50g feta cheese, handful of cilantro leaves (chopped), salt & pepper.

Method:

1. Heat a large, ovenproof skillet. Add the oil, onion and pepper, and cook for 10-15 minutes until soft. 
2. Add the chilli flakes, cumin and paprika and cook for 2 minutes until fragrant.
3. Add the chopped tomatoes, stir, and cook for a further 5 minutes.
4. Season with salt & pepper to taste, then reduce the heat and simmer for 20 minutes until the sauce is rich.
5. Preheat the oven to 390 Fahrenheit.
6. Using a wooden spoon, make a small well in the tomato sauce, and gently break an egg into it (without breaking the yolk). Repeat this for all of the eggs.
7. Using a fork, bury the egg whites under the sauce while leaving the yolks on top.
8. Crumble the feta in between the yolks, and drizzle a little extra virgin olive oil over it.
9. Finally, place the skillet in the oven. The yolks should be set in 10 minutes (but take it out earlier if you prefer them runny).
10. When of the oven, sprinkle over the cilantro and a splash more of extra virgin olive oil, then serve.

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(Adapted from a recipe in Gail's Artisan Bakery Cookbook)

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