with sumac & zaatar labneh, chili oil, grilled sour dough

BAKED SHAKSHUKA EGGS SUMAC & ZAATAR LABNEH, CHILI OIL, GRILLED SOUR DOUGH

INGREDIENTS

     +    
Red pepper relish

2 pinches of smoked paprika

1 pinch of cayenne pepper

3 red peppers

3 red onions, cut in half and then thinly sliced

8g chopped fresh thyme

50g brown sugar

250ml white wine vinegar

12g course sea salt

8 turns of milled black pepper

200ml olive oil

12 ripped basil leaves

20g of thinly cut julienne of ginger

15g mustard seeds

2 large red chillies, finely diced (no seeds)

     +    
Cherry tomato & shallot sauce

400g cherry tomatoes, cut in 1/2

150g onions, finely chopped

150ml white wine

80ml olive oil

15g sea salt

3g crushed pepper

4g chopped fresh thyme

15g sugar

4 cloves garlic, finely chopped

50g tomato paste

     +    
Assembly

 

1 x Le Creuset or baking dish

2 eggs

Little chili oil

50g of yogurt with large pinch of Sumac and a large pinch of Zaatar

50g red pepper relish

100g of tomato sauce

5-6 leaves of ripped coriander

1 piece of grilled sour dough

Method

     +    
Red Pepper Relish

Place 100ml of olive oil into a pan on a medium heat and add the onion, pepper, thyme, salt and sugar, cooking for 5-8 minutes with no colour at all.

Add the julienne of red pepper with the remaining salt, paprika and cayenne pepper. Sweat this all on a medium heat with the lid on so the juice comes out but stir now and again to make sure that it does not catch on the bottom of the pan.

After approx.15 -20 minutes add the vinegar and cook this down to almost nothing, then add the rest of the olive oil and basil at the end.

     +    
Cherry tomato & shallot sauce

Heat a pan on a medium heat and add the olive oil, onion, shallot, garlic, thyme salt and pepper and cook for 3-4 minutes until a little translucent but no colour at all. Then add the white wine and reduce until it has almost all gone.

Add the cherry tomatoes and the sugar, bringing to a simmer and cook for 15 minutes stirring now and again. Add the tomato paste and cook for a further 45 minutes to reduce and thicken. Stir the sauce now and again, then check the seasoning at the end once it has thickened. This can be kept in the fridge for at least 5-6 days or it can be frozen.

     +    
Grilled sourdough toast

Drizzle a thick slice of sour dough in olive oil and a little Maldon salt. Place onto the chargrill, then caramelize well until a nice dark colour on both sides.

     +    
Assembly

Place the relish in the middle, the tomato shallot sauce around the relish with the ripped basil over it.

Drip over the yogurt sumac & zaatar and crack the eggs inside on top of the yogurt. Season well with salt & pepper and bake for 6- minutes until soft.

Scatter the coriander leaves over the eggs, sprinkle with more Sumac & Zaatar, drizzle in a little chili oil and place the sour dough on the side.

with sumac & zaatar labneh, chili oil, grilled sour dough

BAKED SHAKSHUKA EGGS SUMAC & ZAATAR LABNEH, CHILI OIL, GRILLED SOUR DOUGH

INGREDIENTS

   +   
Red pepper relish

2 pinches of smoked paprika

1 pinch of cayenne pepper

3 red peppers

3 red onions, cut in half and then thinly sliced

8g chopped fresh thyme

50g brown sugar

250ml white wine vinegar

12g course sea salt

8 turns of milled black pepper

200ml olive oil

12 ripped basil leaves

20g of thinly cut julienne of ginger

15g mustard seeds

2 large red chillies, finely diced (no seeds)

   +   
Cherry tomato & shallot sauce

400g cherry tomatoes, cut in 1/2

150g onions, finely chopped

150ml white wine

80ml olive oil

15g sea salt

3g crushed pepper

4g chopped fresh thyme

15g sugar

4 cloves garlic, finely chopped

50g tomato paste

   +   
Assembly

 

1 x Le Creuset or baking dish

2 eggs

Little chili oil

50g of yogurt with large pinch of Sumac and a large pinch of Zaatar

50g red pepper relish

100g of tomato sauce

5-6 leaves of ripped coriander

1 piece of grilled sour dough

Method

   +   
Red Pepper Relish

Place 100ml of olive oil into a pan on a medium heat and add the onion, pepper, thyme, salt and sugar, cooking for 5-8 minutes with no colour at all.

Add the julienne of red pepper with the remaining salt, paprika and cayenne pepper. Sweat this all on a medium heat with the lid on so the juice comes out but stir now and again to make sure that it does not catch on the bottom of the pan.

After approx.15 -20 minutes add the vinegar and cook this down to almost nothing, then add the rest of the olive oil and basil at the end.

   +   
Cherry tomato & shallot sauce

Heat a pan on a medium heat and add the olive oil, onion, shallot, garlic, thyme salt and pepper and cook for 3-4 minutes until a little translucent but no colour at all. Then add the white wine and reduce until it has almost all gone.

Add the cherry tomatoes and the sugar, bringing to a simmer and cook for 15 minutes stirring now and again. Add the tomato paste and cook for a further 45 minutes to reduce and thicken. Stir the sauce now and again, then check the seasoning at the end once it has thickened. This can be kept in the fridge for at least 5-6 days or it can be frozen.

   +   
Grilled sourdough toast

Drizzle a thick slice of sour dough in olive oil and a little Maldon salt. Place onto the chargrill, then caramelize well until a nice dark colour on both sides.

   +   
Assembly

Place the relish in the middle, the tomato shallot sauce around the relish with the ripped basil over it.

Drip over the yogurt sumac & zaatar and crack the eggs inside on top of the yogurt. Season well with salt & pepper and bake for 6- minutes until soft.

Scatter the coriander leaves over the eggs, sprinkle with more Sumac & Zaatar, drizzle in a little chili oil and place the sour dough on the side.

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