By Chef Faisal – Prep/cook : 35min – Serves: 1
Ingredients for the tomato chunk sauce:
150g chopped peeled tomatoes
1 tsp onion powder
1/2 tsp dry basil leaves
1 tsp garlic powder
1 tsp white pepper powder
2 tsp dark brown sugar
1 tbsp fresh thyme
1/2 tsp cumin powder
1/2 tsp sea salt
For the Shakshuka:
100g tomato polpa
1 sprig fresh thyme
2 eggs
To Garnish:
A handful of crumbled feta cheese
Chopped parsley
Microgreens
Method
For the sauce, combine all the ingredients in a pot and cook on low heat for 25 minutes, stirring occasionally, until the sauce has thickened.
For the shakshuka, heat a cast iron pan and add the tomato polpa sauce along with the fresh thyme. Cook for 2 minutes, then gently crack the eggs into the sauce. Cover and cook on low heat for 5 minutes, or until the eggs are set.
To serve, transfer the cooked shakshuka to a plate and garnish with crumbled feta cheese, chopped parsley, and microgreens for a vibrant finish.
