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Susan Jane White's Shakshuka recipe
FoodRecipes

Susan Jane White’s Shakshuka Recipe Three Ways

Shakshuka is perfect for brunch, dinner or lunch but nobody will believe how healthy Susan Jane White’s shakshuka recipe is

Think you’ve mastered shakshuka? We say think again! Susan Jane White’s shakshuka recipe is simple and delicious and easy to transform into three different versions with just a few ingredients changes. We love it.

Susan Jane says: “Shakshuka is a famous pepper dish that originated in North Africa. Did you know that all peppers start off green? As they mature, their colour (yellow, orange, red) and nutritional powers develop. Groovy, huh? Within these colours lurk some radical health-boosting compounds. Peppers are definitely our allies on our journey towards better health and a buzzing body. So is this stonkingly good shakshuka recipe, rich in peppers and toms. Red peppers are the sweetest of all, while their green cousins are the most pungent.

Read more: Interview with Susan Jane White

2-Minute shakshuka with black sesame salt

Susan Jane says: “I am astonished at the volume of love this 2-minute shakshuka can yield at the family table. It’s like being mugged by Cupid.”

Makes 1

You will need:

  • ½ teaspoon mineral-rich salt
  • 6 tbsp black sesame seeds
  • Enough tomato passata for 1
  • 1 egg

Method:

  1. Heat the sea salt in a dry pan over a medium heat. Stir for about 2 minutes, until really dry. Transfer to a pestle and mortar, then repeat with your sesame seeds. They might need a little longer on the pan, until they swell and toast.
  2. Grind both into a fine powder (called gomashio), until the seeds are 70% crushed. Store in a happy clean jar with a tight lid for up to eight weeks.
  3. To assemble the cheat’s shakshuka, heat enough tomato passata for each person being served. Poach an egg and drop into your bowl of hot passata followed with a flurry of the black sesame salt.

Smoky shakshuka eggs with coriander yogurt

Susan Jane says: “Antioxidants are important little buggers for recovery. They work by disarming those thieving free radicals loitering in our system. Without disarmament, free radicals can wreak havoc on our health, like a game of Space Invaders gone horribly wrong. This is achieved through a process called oxidation. Don’t worry, it’s not an overnight process.

“We simply want to slow down oxidation in our cells and our body, as oxidative stress appears to have a starring role in the theatre of aging and degenerative diseases. How do we do this? Fresh veggies like pepper and onions are rich in antioxidants and radical nutrients. Think of them as our very own personal ninja army!”

Serves 2 hungry guests / four casual breakfasts

You will need:

  • 2 tbsp extra virgin olive oil
  • 1 onion, diced
  • 2 peppers, deseeded and sliced
  • 2 tsp ground cumin or cumin seeds
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • Pinch of cayenne pepper
  • 6 large extra-ripe tomatoes (not cherry tomatoes)
  • 4 (tinned) anchovies
  • 4 eggs
  • Coriander yogurt
  • 1 garlic clove, peeled
  • 1 tsp whole black peppercorns
  • ½ large tub of natural yogurt
  • Handful of fresh coriander, finely chopped

Method:

  1. Heat a heavy-based frying pan over a low heat. Add the olive oil and sweat the onion until it turns translucent (6–8 minutes). Tip in the peppers and keep sweating on a low heat for another 6–8 minutes, until soft.
  2. Have the spices ready to join the party. Tumble them in, briskly stir and let your nostrils samba. Using a potato masher, add the tomatoes and the anchovies, mashing them into the spicy onion mix. Put a lid on your pan. Gently cook for 15 minutes, until the tomatoes have completely collapsed into a thick sauce. You may need to add a little water to help it along.
  3. As soon as the sauce is thick enough, carve four little wells in the tomato base and break an egg into each. Cover the pan and cook gently over a low-medium heat for 5 minutes, until the egg whites are set.
  4. While the eggs are softly poaching in the sauce, make your yogurt by crushing the garlic and peppercorns together in a pestle and mortar. Stir this garlic paste through your natural yogurt along with the finely chopped fresh coriander. Holler for everyone to take their places at the kitchen table. You need to serve this dish immediately with great big wallops of the garlic and coriander yogurt. Any leftover sauce can be used to excite pasta or despondent lentils the following night.

Borlotti bean shakshuka with harissa butter

Serves 2 hungry guests / four casual breakfasts

You will need:

  • Recipe as for Smoky Shakshuka Eggs, plus …
  • 250g cooked or tinned borlotti beans
  • 250ml tomato passata
  • 1 garlic clove, grated
  • 1 cube of harissa butter

Method:

Follow the smoky shakshuka recipe (above). Put the drained beans, passata and garlic in a blender and purée until smooth. Add to the smoky shakshuka at the same time as the fresh tomatoes and cook accordingly. The beans will add a more filling element to the meal, making it a great option for midweek suppers too. Drop your frozen cube of harissa butter in at the end of cooking before plating up and serving.

To make the harissa butter

Sarah Jane says: “One blast of this butter will have you trotting like a fiesty showhorse. There is electrifying happiness to be found inside cayenne pepper. It’s not simply the mild heat hot-wiring your dimples. It is, in fact, the active compounds within the pepper that tickle our feel-good endorphins. Special Agent Capsaicin is responsible for this biochemical effect. Surprisingly, capsaicin’s real prowess does not lie within its antioxidant taekwondo moves. Capsaicin is a brilliant agitator. As we freak out to cope with the blaze of a hot chilli, for example, our body releases an armada of natural painkillers in direct response to the capsaicin content. These endorphins canter through our bloodstream like nectar in our veins. Is it any wonder why that Friday night vindaloo is so damn popular?

Makes 8-10 servings

  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 6 tbsp butter or ghee (below), softened
  • 1 tbsp caraway seeds
  • Garlic clove x 1, peeled and minced
  • 1 tbsp ground paprika
  • 1 tbsp extra virgin olive oil
  • Squeeze of lemon
  • Pinch of fine sea salt
  • Pinch of chipotle chilli or cayenne pepper

Method:

  1. Fire up a frying pan and dry-toast the coriander, cumin and caraway seeds until your nostrils start to party. Stir continuously with a wooden spoon to avoid scorching.
  2. Transfer to a pestle and mortar or a coffee grinder and pulverise to a powder. Now beat in the remaining ingredients.
  3. Spoon into a silicone ice cube tray, freeze until firm and transfer to a marked freezer bag. It’s a thing of beauty.
  4. When the mood beckons, pop a frozen cube of harissa butter on top of toast with eggs or you can snazzjazzle a boring soup.

Clever Batch by Susan Jane White

Taken from Clever Batch by Susan Jane White

Read more: Susan Jane White’s kimcheese toastie recipe