Shakshuka topped with Labneh & Zaatar Dip
FEATURING MONJAY MEZZA’S LABNEH & ZAATAR DIP
Not much needs to be done to enjoy our products, Break open a packet of your favourite crackers or cut a carrot into batons and dip away. Or simply arrange our delicious finger foods on a platter and watch them crowd around. But the potential of our range is so much more, and we want to prove it. So we've created our very own recipe page to show you the versatility of our products. Dips to marinate or bake with, finger food transformed into main meals - the limit is your imagination.
Like all great dishes, shakshuka’s origins are shadowy and debatable. If we had to pick a region it’s most closely associated with today, it would be Israel. But most would agree it was introduced there by Jewish migrants from Northern Africa (Tunisia, Morocco, Algeria, Libya). Some argue vociferously that Yemen is its true birthplace, while others will pound the table and declare the Ottoman Empire as the originator.
However it got here, we’re all eternally grateful. There seems to be no other dish that rivals it for universal fondness or adaptability, and its popularity is only growing. Having a place in one of Ottolenghi’s cookbooks never hurts, nor does being eminently Instagrammable. Those golden yolks and pearly whites nestled within an unctuous, messy tomato sauce; it’s the shabby chic of the gourmet world.
Loosely translated as “mixed up”, shakshuka at its most basic is eggs cooked in a thick tomato sauce. The rest is up to you and your proclivities. With this recipe, we’ve kept it pretty traditional. The usual suspects of cumin and cayenne, capsicum and onion all make it to the line up because it just works. The addition of our Labneh spiced with Zaatar sits perfectly alongside the rich tomato sauce. Breakfast, lunch or dinner; brunch, linner or 3am; shakshuka is never out of order, and it all takes place in one pan.
- Olive oil
- 1 small onion, sliced
- 1 small red capsicum (or ½ a large one), quartered and sliced
- 1 tsp smoked paprika
- 1 tsp cumin seeds
- A pinch of cayenne
- 2 tbsp chopped parsley
- 1 teaspoon of sugar
- 1 tin of diced tomatoes
- 4 eggs
- Monjay Mezza’s Labneh & Zaatar
- Crusty bread
How to Prepare
Heat the olive oil in a medium-sized frying pan and sweat the onion till it begins to soften. Turn the heat up and add the capsicum, spices, parsley and sugar. Let it go for around 10 minutes, stirring occasionally, till it develops a lovely colour.
Add the tinned tomatoes and season with salt and pepper. Turn down the heat and let it bubble away for 15-20 minutes. We’re looking for an unctuous sauce, so let it reduce but don’t let it dry out; add water as needed.
Make four pockets in the sauce and crack an egg into each. Sprinkle a little salt on the eggs, then put the lid on and turn the heat right down. Cook the eggs to your liking. Set whites and runny yolks will take around 10 minutes.
When done, dollop with spoonfuls of Monay’s Labneh & Zaatar. Depending on the comfort level between you and the person you’re sharing this with, eat it straight out of the pan, mopping up any smears of tomato sauce with the crusty bread.
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