☆ For 8 servings ☆
Flatbread :
- 200g plain yogurt
- 400g flour (self-raising better but not a Must)
- 2 tbsp olive oil
- 1 tsp baking powder
- good pinch of salt
- water
Method :
Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together. Dust a clean work surface with flour, then tip out the dough. Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together). Leave aside (if you have time). Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball). With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick. Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
Shakshuka :
- 8 eggs
- 3 tbsp olive oil
- 3 onions
- 3 gloves garlic
- 3 red bell pepper
- 1 tbsp of tomato paste + 1 can of peeled tomatoes /or tomato sauce / or 1kg fresh ripe tomatoes + water
- fresh coriander ( but I prefer fresh parsley)
- spices : 1 ½ tsp ground cumin, 3 tsp ground paprika and ¾ tsp cayenne pepper, salt
-optional : goat cheese/ feta
Method :
Heat a skillet with olive oil. Add garlic, onion, and bell pepper, sauté for a few minutes until fragrant. Stir in tomato paste, paprika, cumin, cayenne pepper, and sugar, cook for an additional minute while stirring constantly. Add diced tomatoes, water, and half of the mint and parsley. Cook for 15-20 minutes, stirring occasionally. Season to taste with salt and pepper. Use a spoon to make three wells in the sauce and crack an egg into each well. Cover and cook for another 5-10 minutes over low to medium heat until the eggs are almost cooked through (or done to your liking). Keep in mind that the eggs will still cook a little more once you take the skillet from the heat. Sprinkle with the remaining mint and parsley and serve with fresh bread If you replace fresh tomatoes with a can of peeled tomatoes, skip the water used in the recipe and reduce the cooking time to 10 minutes.
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