Ingredients
- 2 tbsp olive oil
- ½ red onion, sliced
- 1 garlic clove, finely chopped
- ½ red capsicum, seeds removed, sliced
- 4 baby eggplant, cut into thin wedges
- 1 medium round tomato, diced
- 1 x 400g can whole peeled tomatoes
- 1 tsp sweet paprika
- 1 tsp cumin
- 2 whole cloves
- 1 star anise
- ¼ tsp cayenne pepper
- 1 cinnamon quill
- 125ml vegetable stock
- 4 large eggs, room temperature
- 125g Persian feta, crumbled
- 30g watercress
- sourdough, sliced and toasted, to serve
- 20g sesame seeds
- 35g pistachios, finely chopped
- 1 ½ tsp ground coriander
- 1 ½ tsp ground cumin
- ¼ tsp cracked black pepper
- ½ tsp sea salt
SHAKSHUKA
PISTACHIO DUKKAH
Serves: 4
Preparation Time: 20 mins
Cooking Time: 25 mins
Method
1. Preheat oven to 160°C on hot air steam function
2. To prepare dukkah, add sesame seeds in a medium frypan over high heat and cook for 2 minutes. Add pistachios and cook for another minute. Remove from heat, add spices, and mix to combine. Set aside.
3. Place 22cm cast iron pot on high heat for 4 minutes, or until hot.
4. Add olive oil, onion, and garlic, then saute for 2 minutes, until onion is translucent and soft.
5. Add capsicum, eggplant, and diced tomato and cook for 3 minutes.
6. Add canned tomatoes, breaking apart with a spoon. Add spices, season with salt and pepper, and cook for 2 minutes before adding stock.
7. Lower to medium heat and reduce for 5 minutes or until it starts to thicken. Make 4 hollows in the sauce and gently crack in eggs. Leave to cook for 1 minute on low heat.
8. Gently place feta cheese around the pot, partially submerging in sauce. Place lid on pot and cook in oven for 4 minutes.
9. Garnish with watercress and a sprinkle of dukkah, then serve with freshly toasted sourdough.
Recipe Notes
To be eaten straight away. For egg yolks to be cooked through, add 1 ½ minute to your cooking. The dukkah can be saved in an airtight container for up to 12 weeks.
Alternatively cook this recipe on 160c with 10% steam.
Please refer to the sourdough recipe on page 40.
Recipe presented by Michael Smith using V-ZUG 45cm Electric Built-In Combi-Steam Oven &
V-ZUG 70cm Induction Cooktop
