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Shakshuka with sourdough

Honeycomb & Co

Serves:

Chef:

Aisha Elshani


Ingredients

    1/4 white onion, chopped 150g yellow peppers, sliced 150g green peppers, sliced 2tsp ground cumin 2tsp ground coriander 2 tsp harissa 2 tsp caraway seeds 20g garlic puree 375g chopped tomatoes 120g tomato puree salt & pepper oil for frying

    To serve 4 fresh eggs (ideally organic) Crumbled feta Dukkah Cooked black pudding (optional)

What inspired your One Planet Plate?

Shakshuka has been on the Honeycomb & Co menu since day one and is a firm favourite with our customers. Rich, warming and satisfying, it’s a brilliant vegetarian dish topped with tahini and feta, and best made using fresh local organic eggs.

A popular twist is ‘Shak’n’Blak - served with crumbled crispy black pudding over the top. We always source meat that’s sustainably-farmed and high-welfare, and try to use small local producers such asThe Company Bakery who make the most incredible sourdough for us - perfect for mopping up every last bit of the shakshuka.

Method

Heat oil in a large pan and add the onions and peppers. Cook gently until softened. Add spices, caraway and garlic and fry for 1 minute to activate the spices. Add the chopped tomatoes and puree, stir in and bring the mix gently to the boil, reduce heat and cook out for approx 2-3 hours, stirring occasionally to prevent the mix from sticking to the pan. Taste and season with salt and pepper.

Cover the base of an small cast iron pan with the reduced tomato & pepper mix, add 4 pre-poached eggs and cover with more of the sauce, place in the oven at 200C for 8min. Alternatively crack uncooked eggs on top and grill until set.

Top with feta, tahini yoghurt and dukkah or any other seasoning you would like. If you add cooked, crispy crumbled black pudding it becomes our beloved Shak'n'black!

Serve with plenty of bread to mop up every scrap of delicious shakshuka.

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