Shakshuka quinoa and buckwheat pancakes
MAKES 8 X 24CM
For the pancakes 100g quinoa flour
50g buckwheat flour
2 large eggs, beaten
300ml semi-skimmed milk 20g unsalted butter, melted sunflower or rapeseed oil, for cooking
For the shakshuka 1tsp cumin seeds
2tbsp extra virgin olive oil 1 onion, thinly sliced
1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
2 garlic cloves, crushed
2tsp smoked paprika large pinch saffron pinch cayenne pepper
400g tin plum tomatoes
2tsp sugar large bunch coriander, leaves finely chopped
For the harissa yoghurt 2tsp harissa paste 1tbsp lemon juice 1 garlic clove, crushed 1tbsp olive oil large bunch of parsley, finely chopped
250ml Greek yoghurt
For the poached eggs splash of vinegar 4 eggs Preheat the oven to 100C/210F/ Gas ¼ and heat a plate to keep the pancakes warm.
Sift both the flours and a pinch of salt into a bowl and make a well in the centre. Whisk in the eggs one at a time using an electric or hand whisk until the batter is thick and smooth. Gradually whisk in the milk, followed by the melted butter and leave to rest for 30 minutes.
Meanwhile, to make the shakshuka, dry roast the cumin seeds in a large saucepan over a medium heat, tossing until they begin to pop. Add the olive oil and onion then cook for 5 minutes until golden. Add the peppers and cook until soft then stir in the garlic, remaining spices and herbs and cook for a further 3 minutes. Add the tomatoes and sugar, mash them down with a wooden spoon and bring to the boil. Reduce the heat and simmer for 20 minutes or until it has the consistency of a thick pasta sauce. Season with sea salt and black pepper then stir in the coriander leaves.
To make the harissa yoghurt, whisk all the ingredients in a bowl then set aside.
To cook the pancakes, put a large frying pan over a medium heat. Use kitchen paper to wipe the pan with sunflower or rapeseed oil. Pour a small ladleful of batter into the middle of the pan, tilting it quickly so it covers the base thinly. Reduce the heat a little and cook for 1-2 minutes until almost set, bubbles start to form and pop on the surface and the underneath is pale golden. Flip over and cook until pale golden. Turn the pancake out on to the warmed plate. Repeat with the remaining batter, adding more oil as required. Continue to stack the pancakes, interleaving them with greaseproof paper.
Meanwhile, poach the eggs. Bring a frying pan of water to the boil, add a splash of vinegar then crack in the eggs. Cook for 2-5 minutes or until the whites are set and the yolks are creamy or to your liking. Use a slotted spoon to remove them.
Lay the pancakes on a flat surface. Place 2 spoonfuls of shakshuka into the middle of each one and fold the sides in. Serve with the harissa yoghurt and eggs.