Shakshuka Eggs en Cocotte

August 30, 2018

 

So my next baking video is up on youtube right now, and here is the recipe for the entire dish. I used to think that French cooking was quite complicated but as I studied French pastry and really immersed myself into the food world, I found that no recipe is difficult if you're doing your best and it's something you really want to learn. This recipe is an old favourite in France and I mixed it up by adding shakshuka to the base. 

 

Shakshuka is a tomato and onion base with spices and herbs, almost like an arrabbiata that you would use for a pasta, and I always found this so simple to make. The beauty about this dish is that you can add as many ingredients as you like and you can chop and change the spices as you go. I like to alternate my weekend breakfast with this and the typical "Pancake Sunday" and trust me you can't go wrong with either.  

 

Here is my youtube video explaining how I make a quick shakshuka and eggs en cocotte, and the recipe will be below:)

 

Happy baking friends!

 

Zorah 

xo

 

Recipe: Shakshuka eggs en cocotte

Type: breakfast

 

Ingredients:

 

  • 1/2 onion, chopped

  • 3 tbsp. olive oil

  • 2 cloves

  • 1 tsp. cumin powder

  • 1 tsp. ground coriander

  • 2 tomatoes, grated

  • 1 heaped tsp. tomato paste/puree

  • Handful spinach

  • 1 cup mushrooms, chopped

  • 1 tbsp. butter

  • 1 chili, chopped

  • 2 garlic cloves, chopped

  • 2 eggs

  • Parmesan cheese

  • Ciabatta bread/brioche/wholegrain etc

 

What you'll need:

 

  • 2 small ramekins

  • Oven proof pan that can hold the ramekins

  • Boiling water enough to cover the base plus 2cm above that base of the ramekins.

Method:

  • Sautée the onions, cumin, coriander, cloves, olive oil, garlic and chili and butter until browned. 

  • Once the onions are brown and fragrant, add in the spinach, mushrooms, grated tomatoes, and tomato paste. 

  • Stir continuously on a medium heat, until the sauce becomes a bit thicker and then remove from the heat.

  • Cut circles out of the bread to cover the base of the ramekins, then add the shakshuka on top of the bread slices, and then crack one egg on top of that. 

  • Sprinkle grated cheese on the sides of the raw egg. 

  • Put both ramekins into the oven with the boiling water covering the base of the ramekins and bake at 180 degrees Celsius for 5-10 minutes. 

  • Depending on how you like your egg, the time will differ, and I usually like mine done medium, so I only keep mine in the oven for roughly 6 minutes.

  • I hope you like this recipe and let me know if you try it by leaving a comment! xo

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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