Heleen Meyer prepared this Middle Eastern speciality at an event, using her AMC cookware along with products from Cape Herb & Spice and Nulaid eggs. This combination of a spiced up tomato sauce combined with mushrooms and eggs is absolutely delicious. The sauce is based on a well-known Middle Eastern meal, although this version is not spicy. Increase the heat by adding a chilli or two to the meal.
Serves 4 - 6
250 g portabellini or brown mushrooms, quartered
1 onion, chopped
1 red pepper, seeded and chopped
1 clove of garlic, crushed
20 ml (4 tsp) Cape Herb & Spice Cumin seeds
15 ml (1 Tbsp) Cape Herb & Spice Smoked paprika
20 ml (4 tsp) finely grated fresh ginger
50 ml tomato paste 2 x 410 g tins chopped tomatoes
60 ml (¼ c) fresh Italian parsley, chopped
Cape Herb & Spice Sea salt and black pepper
30 ml (2 Tbsp) olive oil
6-8 Nulaid extra large eggs
1-2 rounds of feta, cubed or goat’s cheese
Italian parsley for garnish
Lemon wedges and bread, for serving
- Preheat an AMC 28 cm Chef’s Pan over a medium temperature until the Visiotherm reaches the first red area.
- Sauté the mushrooms for a few minutes, until they start to soften but are still juicy. Spoon out and set aside.
- Sauté the onion, pepper and garlic until onions are translucent. Stir the spices and ginger in and cook for a few minutes. Then add the mushrooms and tomato paste and mix through.
- Reduce the heat and add the tinned tomatoes and chopped parsley. Cover with lid and leave to simmer for about 15 minutes.
- Remove lid and allow to simmer for another 10 minutes or until the sauce has thickened. Season with salt and pepper.
- Using a spoon, make 6-8 ‘holes’ in the sauce and drop a bit of olive oil in each space created.
- Crack an egg into each opening. Sprinkle the cheese over the top and simmer for another 5-10 minutes with the lid on, or until eggs are cooked to your preference.
- Serve garnished with extra parsley, wedges of lemon and bread of your choice.
Tips & Variations:
- You can prepare the sauce in advance and reheat to add the eggs. Or make a double batch of sauce to freeze half. It’s perfect for cooking meatballs or portions of chicken in the sauce.
- For a vegetarian option, substitute eggs with butter beans or chickpeas.
- Spoons of plain double cream yoghurt served on top of shakshuka is also a tasty option.