Is this a new tongue-twister that we’ve come up with? Or is this a rather snazzy recipe that includes a dollop of our favourite, spreadable, spicy salami from Yorkshire butchers – Lishmans of Ilkely.
Well, it’s a bit of both really. In an effort to extend our breakfast repertoire, we have started to look towards the exotic and have recently stumbled across this rather wonderful dish called Shakshuka.
No doubt, many of you will have already heard of this method of poaching eggs in an aromatic and piquant tomato sauce before. Particularly if you have an Instagram account.
However, we have been that busy over the last few years, sourcing and delivering the best British charcuterie that money can buy, that this extremely popular recipe, shared by millions, has managed to pass us by.
Until now that is. Incredible!
So kids, get your chops around this hip variation, that uses Nduja made from a blend of fresh chillies, pork shoulder, a healthy amount of pork fat, and a smidgen of fennel thrown in for good measure.
We can’t believe we’ve just woken up to this.
Ingredients – serves 2
1 red onion, peeled and thinly sliced
2 garlic cloves, peeled and thinly sliced
1 red pepper, deseeded and sliced longways
1 green pepper, deseeded and sliced longways
Half a teaspoon of cumin seeds
Half a teaspoon of fennel seeds
1 can of chopped tomatoes
1 healthy knob of Nduja – don’t forget we also do Moons Green ‘Nudger’!
2 large eggs
Salt and black pepper
Parsley, finely chopped
First, place a frying pan on the hob over a medium heat and add a good splash of olive oil. When hot, add the sliced red onion and turn the heat down a touch. Gently fry for about 20 minutes, stirring occasionally.
Now add the sliced garlic and peppers, continuing to fry for another 10 minutes.
In a separate, smaller pan, dry heat the cumin and fennel seeds on the hob for a minute or so, until they are lightly toasted. Grind in a pestle and mortar, and then add to the vegetables. Stirring through for another couple of minutes.
Next, add the chopped tomatoes and stir through to reduce for about 10 minutes.
Add a good amount of Nduja to the mix – depending on how hot you like it – and stir through. It should melt quite easily. Cook for another 5 minutes. Then check for seasoning.
Make two small wells for the eggs with a spoon and crack the eggs in. Cover and leave to poach for 2-3 minutes, or until the eggs are done.
Finish by sprinkling over the chopped parsley and serve on a wooden board, with wedges of bread to dip in and mop up.