Shaksuka- Tunisian baked eggs
Shakshuka is a Tunisian dish, compiled of a vegetable ragout and baked eggs, with the word roughly translating to 'mixture'. Shakshuka is a staple in countries such as Tunisia, Libya, Morroco and Egypt and is often served in a cast iron pan or tanjne, with lots of crusty bread to mop up the fragrant and wholesome sauce.
Traditional shakshuka recipes consist of humble tomato and capsicum based sauce, but this version is extra special to me. This recipe was inspired by a weekend getaway with my partner Ryan. We ventured down to Normanville/Yankallila about an hour and a half south of Adelaide on the beautiful South Australian coastline. It was the middle of winter and the weather was dreary, so we decided to head into Normanville in search of a yummy breakfast. Ryan and I love a good cafe breakfast, so when we found the quaint cafe called 'One Little Sister' we were literally in our version of heaven. We had the cafe to ourselves as it was quite early, and we were greeted by a local owner who had his young children keeping themselves busy around the restaurant. The place even had its own massive wood oven fire place, with a chef pulling out freshly baked sourdough and rye bread (insert love heart eye emoji). The menu was packed full of humble food, but my love of vegetables drew me to shakshuka, in particular the cafe's take on the classic. The coffee was incredible, but once we got our meals, I was blown away. I have never seen Ryan so quiet as we slowly ate our meals and enjoyed every mouthful. It was brilliant! I was so inspired by my meal that I actually asked the chef how he made it taste so good. He gave me a brief description, but I know he didn't give it all away. So below is my version, and I highly recommend the venture down to Normanville to compare.
- 1/2 an onion, diced
- 1 clove of garlic, diced
- 1 tsp olive oil
- ½ bunch of kale, stalks removed and roughly chopped
- 50g of low fat, greek fetta
- 1 egg
- Heat oven to 160C. Heat a small fry pan over medium heat. Warm oil and saute onion and garlic.
- Add kale and saute until soft. Season well.
- Crumble fetta over mix, and crack egg on top. Cover handle of fry pan with aluminium foil.
- Place in oven for 8-10 minutes until egg is cooked but still jiggles slightly.
- Serve with fresh sourdough or rye bread.
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