We usually have shakshuka at breakfast time but this shakshuka-style dish works well for dinner with some steamed basmati. We did crack an extra egg into the leftover sauce the following morning though.
Egg Sambal Shakshuka - serves 4
- 1½ tsp fennel seeds
- 2 cloves
- seeds from 2 cardamom pods
- ½ tsp ground cinnamon
- 1½ tbsp medium curry powder
- 60ml olive oil
- ½ tsp black mustard seeds
- 20 curry leaves
- 1 red onion, halved and thinly sliced
- 10g ginger, peeled and finely grated
- 5 cloves of garlic, crushed
- 10g coriander, stalks finely chopped and leave to serve
- 150g datterini or cherry tomatoes
- 2 tsp sambal oelek
- 1 x 400g tin crushed tomatoes
- 100ml tamarind concentrate
- 300ml water
- 15g palm sugar or light brown soft sugar
- 5 eggs
Put the fennel seeds, cloves and cardamom into a small dry frying pan and toast lightly for a couple of minutes or until fragrant, then grind to a powder in a pestle and mortar. Add the cinnamon and curry powder and set aside.
Put 3 tbsp of the oil into a large sauté pan and place on a medium heat. Add the mustard seeds and 10 curry leaves and cook for 1 minute, until the seeds start to pop. Add the onion and cook for about 7 minutes, until starting to colour. Add the ginger, garlic, coriander stalks and fresh tomatoes, cook for another 5 minutes, then add the fennel spice mix. Cook for 2 minutes, then add the sambal oelek, tinned tomatoes, tamarind, water, sugar and 1½ tsp of salt. Stir and bring to a simmer. Reduce the heat to meidum-low and cook for 20-25 mintues, until thickened.
Crack the eggs into the sambal and sprinkle them with salt and pepper. Cover the pan and cook for 7-8 minutes, until the egg whites are cooked and the yolks just soft.
Meanwhile, put 3 tbsp of the oil into a small pan over a medium heat. Add the rest of the curry leaves, cook for about a minute or until very fragrant. Remove from the heat and drizzle the oil and curry leaves over the eggs and scatter over the coriander, leaves. Serve.
(Original recipe from Ottolenghi Comfort by Yotam Ottolenghi, Helen Goh, Verena Lochmuller and Tara Wigley, Ebury Press, 2024.)
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