Early last year, I wrote about a green shakshuka that I en­coun­tered in Melville, Jo­han­nes­burg. Since then I have re­searched and ex­per­i­mented with vari­a­tions on this theme. Here is my best at­tempt!

Farmer's Weekly (South Africa) - - Lifestyle Real Cooking For Real Men - FW

1 Prep the pre­lim­i­nary char by peel­ing and thickly slic­ing the onion; crush­ing, peel­ing and finely chop­ping the gar­lic; and top­ping, tail­ing and de­seed­ing the sweet pep­pers, then cut­ting them into 5mm slices. Place the onions and pep­pers in a bowl. Se­lect a cast-iron skil­let or a heavy-based fry­ing pan and bring this up to high heat. When hot, add the veg­eta­bles. Keep them mov­ing for two min­utes or so while they steam and char.

2 Drop the heat marginally, add the olive oil, and stir-fry for an­other 60 sec­onds as they caramelise. Then add the gar­lic and turn off the heat. Trans­fer the charred onion and sweet pep­per sec­tions to a bowl and stir in the red wine vine­gar.

3 Now for the fi­nal process. Chop the chilli, de­pip and coarsely chop the olives, slice the chorizo, and finely chop the co­rian­der/ basil mix. Pour the canned toma­toes into a bowl and, us­ing your hands, re­duce them to a dense pulp.

4 Wipe the cooled fry­ing pan or skil­let with a pa­per towel, then bring it up to medium heat. Pour in a ta­ble­spoon of ex­tra-vir­gin olive oil, then swiftly stir-fry the chopped chilli. Add the charred onion and sweet pep­pers and stir well. Pour in the pulped canned toma­toes. Add the cumin, drop the heat to a sim­mer and let the mix­ture cook for 10 min­utes, stir­ring from time to time. To make a shakshuka for four din­ers, you will need:


1 medium onion

3 cloves of gar­lic

2 big, red sweet pep­pers 2 ta­ble­spoons of ex­tra-vir­gin olive oil

1 ta­ble­spoon of red wine vine­gar


2 cans of whole toma­toes 1 big, red chilli

2 tea­spoons of freshly ground cumin

1 cup of mixed fresh co­rian­der (25%) and basil (75%) 50mm chorizo sausage, cut into thin slices

4 eggs

8 de­pipped black olives

1 or 2 rounds of feta Freshly ground, coarse black pep­per

Salt 5 Add half the chopped co­rian­der/ basil mix­ture plus a lit­tle black pep­per and stir. Add the chorizo slices, then drop the tem­per­a­ture to low. Cre­ate four spoon­shaped im­pres­sions in the mix­ture, then break an egg into each of these. Spill a lit­tle of the hot veg­etable juices over the eggs. Let cook un­til the whites are firm and the yolks runny. Gar­nish with the se­cond half of the co­rian­der/ basil mix. Add the olives and crum­ble the feta over the whole thing. Serve on toast or with fresh rolls.

• David Basckin is a free­lance jour­nal­ist and videog­ra­pher. Email him at farm­er­[email protected]­ Sub­ject line: Real cook­ing.

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