We’re planning a plant based Revive summer. But just before we do, let’s celebrate all the wonderful Shakshouka brunches we have had so far at Revive! Always a winner. Here is Jo’s recipe from last time for you to enjoy after your morning yoga this weekend.
SHAKSHOUKA
2 onions
2 red peppers
2 cloves of garlic
1tsp caraway seeds
1tsp cumin seeds
1tbsp of tomato puree
8 large ripe tomatoes on the vine
8 free range eggs
1. In a large frying pan, sweat the onions and puréed garlic with a pinch of salt in olive oil till soft.
2. Add the chopped pepper followed by the cumin and caraway seeds. Cook for another 5 minutes.
3. Add the tomato purée, and chopped ripe tomatoes, plus an extra splash of olive oil. Cook the sauce slowly by simmering for about 15mins. Taste for seasoning.
4. Using the back of a metal spoon, make eight little indents in the sauce, and crack and egg into each one. Season each egg with a little sea salt and pepper.
5. Either place a lid on top and cook on the hob, until the eggs are just set, or finish off in the oven preheated to 160 oc for around 10 minutes.
6. To finish you can add chopped feta, coriander and a sprinkling of sumac or simply enjoy on its own.
@geranium_and_thyme
