Shakshouka

I made a Shakshouka of sorts last night from what I could find from the garden. It is basically a spicy ratatouille-like vegetable stew, into which eggs are cracked and baked till set.

I used:

2 tbl. olive oil
1 stick of Celery, left over in the fridge, chopped fine, leaves and all.
1 red onion
1 green pepper
2 ohnivec red chillies
A few tomatoes of cooking grade from the greenhouse
1 tin of tomatoes to make up quantity.
1 courgette, chopped
1 level tsp Mexican oregano
1/2 tsp smoked paprika
salt/pepper.
6 eggs.

In a wide, preferably cast iron lidded pan, sweat the onion, pepper, chilles and celery together for 5 minutes or so. Add the tomatoes, courgette, oregano and paprika and season generously. SImmer for another 10, then make wells for the eggs, and crack them in. On with the lid, and into the oven for another 10 minutes or until the eggs are firm.

We had it with brown rice, but a nice bread would be good too.

Sounds Licious, CH. And with the very freshest of eggs form Milly, Molly and Meg, it will be even more wonderful

I had to use Waitrose eggs. I don't have chickens. It seems like an attractive idea, but I am useless at looking after animals. I'm even planning to get round to getting rid of the fish tank because they seem to die all the time. I suspect it is in part that they are inbred and fragile. That's my excuse !

I like the sound of the spicy rat but I'm afraid I'm very picky about what eggs go with and can't bear anything mixing with egg yolk (breakfast with beans is one of my nightmares!) so I won't be trying the full version.

Good grief, Ploshkin! I have a phobia of breakfast with beans too. Egg yolk and bean juice