Entertaining

Shake up your breakfast routine with Larissa Takchi's shakshuka

Name: Shakshuka with date and preserved lemon salad recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 1 large brown onion, thinly sliced; 2 garlic cloves, thinly sliced; 1/2 tsp cumin seeds; 1 red capsicum, seeds removed, cut into 2cm strips; 2 long red chillies, seeds removed, thinly sliced; 1 tbs brown sugar; 2 bay leaves; 4 thyme sprigs, leaves picked, chopped; 1 tbs each chopped parsley & coriander; 2 x 400g cans cherry tomatoes; 4 eggs; Charred flatbread, to serve; 100g Greek yoghurt; 1 tbs tahini; Lemon juice, to taste; 10 medjool dates, pitted, cut into strips; 2 preserved lemons, finely chopped; 2 green chillies, seeds removed, sliced; 1/4 cup loosely packed flat-leaf parsley

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30m

35m

Shakshuka with dates and preserved lemon

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by Larissa Takchi

Mar 26, 2020

"There is nothing quite like devouring this dish on a cold rainy night, served hot with Lebanese flatbread," says Larissa Takchi.

1/4 cup (60ml) extra virgin olive oil
1 large brown onion, thinly sliced
2 garlic cloves, thinly sliced
1/2 tsp cumin seeds
1 red capsicum, seeds removed, cut into 2cm strips
2 long red chillies, seeds removed, thinly sliced
1 tbs brown sugar
2 bay leaves
4 thyme sprigs, leaves picked, chopped
1 tbs each chopped parsley & coriander
2 x 400g cans cherry tomatoes
4 eggs
Charred flatbread, to serve

Tahini yoghurt (makes 125ml)

100g Greek yoghurt
1 tbs tahini
Lemon juice, to taste

Date and preserved lemon salad

10 medjool dates, pitted, cut into strips
2 preserved lemons, finely chopped
2 green chillies, seeds removed, sliced
1/4 cup loosely packed flat-leaf parsley
1/4 cup (60ml) extra virgin olive oil

Method

1.

For the tahini yoghurt, place all ingredients in a small bowl, season and stir to combine.
2.

Meanwhile, to make the shakshuka, heat oil in a large frypan over high heat. Add onion, garlic and cumin, and cook for 4-5 minutes until onion has softened. Stir in chilli, sugar and herbs, and cook for a further 5-10 minutes. Add tomatoes and season. Cook, stirring, for 12-15 minutes until thickened. Discard bay leaves.
3.

Make 4 gaps in shakshuka mixture and crack an egg into each, sprinkle with sea salt, cover with a lid and cook on a low heat for 4-5 minutes until eggs are just set.
4.

For the salad combine all ingredients in a large bowl and mix to combine.
5.

Scatter parsley over shakshuka and serve with tahini yoghurt, flatbread and salad.