Shakshuka with green chilli and preserved lemon salsa verde
This shakshuka is made with four eggs, gently poached in a hearty tomato base, then topped with a green chilli and preserved lemon salsa verde for extra zing. Garnished with some creamy yoghurt, this dish is perfect for a quick but satisfying brunch.
Ingredients
Shakshuka base
- 3 tbsp of olive oil
- 1 white onion , diced
- 1 red bell pepper, diced
- 3 garlic cloves , minced
- 1 tbsp of smoked paprika
- 1/2 tsp chilli powder
- 1 tsp cumin powder
- 2 tins of chopped tomatoes
- 1 bunch of fresh parsley , chopped
- 4 eggs
- salt to taste
- cracked black pepper to taste
Green chilli and preserved lemon salsa
- 1 garlic clove , minced
- 1 green chilli , deseeded and chopped
- 1 small shallot , finely diced
- 1 preserved lemon , rind only, finely chopped
- 1 lemon , juice and zest
- 1 bunch of coriander , roughly chopped
- 300g of olive oil
- salt to taste
Garnish
- 150g of yoghurt
- 1 green chilli , finely sliced
- 1 pinch of chilli flakes
Method
For the shakshuka tomato base, heat the olive oil in a large pan over medium heat, then add the onion and bell pepper then cook until translucent. Add in the garlic along with the ground spices and cook for another couple of minutes over a lower heat, until the spices cook out and the garlic becomes fragrant
- 3 tbsp of olive oil
- 1 white onion , diced
- 1 red bell pepper, diced
- 3 garlic cloves , minced
- 1 tbsp of smoked paprika
- 1/2 tsp chilli powder
- 1 tsp cumin powder
Add in the tinned tomatoes and gently break down the larger pieces with a wooden spoon or Maryse. Season with salt and pepper then bring to a gentle simmer
Meanwhile, add all of the ingredients for the salsa verde to a food processor except for the olive oil. Pulse until everything is very finely chopped, almost to a thick paste
- 1 garlic clove , minced
- 1 green chilli , deseeded and chopped
- 1 small shallot , finely diced
- 1 preserved lemon , rind only, finely chopped
- 1 lemon , juice and zest
- 1 bunch of coriander , roughly chopped
Add the olive oil in small increments and continue to pulse the mixture until the salsa comes together and almost emulsifies. Taste and season with salt as needed, then transfer to a jar and set aside until serving
- 300g of olive oil
- salt to taste
Once the shakshuka has slightly thickened, stir through the chopped parsley, making sure to reserve a couple of leaves for garnish later
- 1 bunch of fresh parsley , chopped
Next, use a spoon to create four small wells in the sauce. Crack the eggs one at a time into a fine sieve to strain the excess white, then place into each of the wells. Cover and cook for 5–7 minutes until the eggs set
- 4 eggs
To serve, garnish the shakshuka with a couple of generous spoonfuls of the salsa verde, along with some yoghurt, sliced chilli, chilli flakes and picked parsley leaves
- 150g of yoghurt
- 1 green chilli , finely sliced
- 1 pinch of chilli flakes
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Shakshuka with green chilli and preserved lemon salsa verde
