Beetroot shakshuka is a winner for breaky
Danny says: “I use A small cast iron skillet, however any small frying pan with a metal handle or oven safe Terracotta pot will be fine.
“Here I have gone for a more a Turkish influence, we are so blessed in London to be able to find these wonderful Turkish ingredients. To get the Pepper Paste, Pomegranate Molasses and Labneh head to your local Turkish supermarket. I’ve included Rose Harissa, which is a marvelous thing, you can find that from Belazu, online.”
2 tblsp extra Virgin Olive Oil
4 cloves garlic, Peeled and halved
1 onion, diced
6 chard leaves, washed, sliced 2cm width ways
4 Beetroots washed, peeled and coarsely grated
2 red chillies, deseeded and diced.
Pinch of fresh Thyme
1 tsp Cumin seeds, toasted and ground
1 tsp Coriander seeds, toasted and ground
2 tsp Pomegranate Molasses
2 tsp Pepper paste
2 tsp Rose harrisa
Good pinch of salt
Coriander to serve
Fresh sourdough, toasted.
Preheat your oven to 165c.
Start by slicing your Tomatoes in half and tossing them in in Olive Oil, Thyme and Sea Salt and place them on a tray with parchment paper and in the oven for 35mins until the edges are starting to caramelise.
In a frying pan, sweat your onions and garlic in Olive oil till nice and soft, add the grated Beetroots and cook till it’s started to caramelise.
Turn the heat down to low and add chilli and your spices, cook them out for 3 mins then add your Pepper paste, Pomegranate Molasses and water, simmer for an additional 10 mins.
Add the Chard and cook till tender. Mix your Rose Harrisa and Tomatoes through at this point, careful not to break them up too much. Season to taste.
Turn oven up to 190c
Spoon you Beet mix into your serving skillets making sure its lovely and moist. Put them on a medium heat.
Make two wells in your mixture and carefull crack your eggs into them. Season the yolks with salt and pepper. Bring the pan to a gentle simmer for 2 minutes and put in the oven for a further 7 minutes, so the yolks are still runny.
Take out of the oven and finish with a spoon of Labneh and some Corriander leaves. Serve with sourdough toast.