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Cook Time 1 hour 10 minutes
Wine Woody Pinotage
Servings 4 people

Equipment

  • cast iron grill pan
  • silicone brush
  • Rolling Pin

Ingredients
  

Shakshuka

  • 3 pointed sweet peppers (colours to your liking)
  • 600 gr tomato polpa
  • 1½ red onion
  • 2 cloves of garlic
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp smoked paprika powder
  • 1 tbsp lemon harissa
  • olive oil
  • salt

Pickled red onions

  • 1 red onion
  • 100 ml white wine vinegar
  • 1 tsp sugar

Grilled egg plant

  • 1 egg plant
  • olive oil

Naan bread

  • 300 gr self rising flour
  • 125 ml warm water
  • 100 gr Greek yoghurt
  • 50 gr unsalted butter
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp nigella seeds
  • olive oil

To serve

  • 4 tbsp Greek yoghurt
  • 8 tbsp hummus
  • sumac
  • fresh cilantro
  • 1 tbsp butter

Instructions
 

Shakshuka

  • Turn on the oven at 180℃. Put the peppers in a large oven dish and put them in the oven for an hour.
  • Meanwhile, chop one red onion. Put some olive oil in a large heavy sauce pan and sauté the onions for a few minutes until glassy.
  • Add the coriander seeds, cumin seeds, smoked paprika powder and a tablespoon of lemon harissa. Give it a stir.
  • Then add two pressed cloves of garlic. Sauté for another minute.
  • Then add the polpa, give it a good stir and turn up the heat slightly to low-medium. Let it simmer while giving it an occasional extra stir.
  • Proceed to the next steps while the peppers are still in the oven.

Pickled red onion

  • Cut the other red onion into very thin rings (you can use a mandoline for this if you have one).
  • Heat the white wine vinegar to slightly under boil. Add the sugar, let it dissolve and then take the vinegar off the heat.
  • Put the onions in a bowl or preserving jar and add the vinegar. Let it sit until you're ready to serve.

Grilled egg plant

  • Cut the egg plant in long thin slices using a mandoline or cheese slicer.
  • Heat a cast iron grill pan until very warm.
  • Meanwhile, spread out the slices of egg plant on a board and brush some olive oil on them.
  • Grill the slices by putting them in the grill pan without any overlap and turn each slice around 3 times (each time after some time to let them acquire a grill mark) to create a nice grill pattern. Place the grilled slices on a paper towel and salt them as soon as they're ready and before starting the next batch.

Naan bread

  • Mix the ingredients for the naan bread and knead into a smooth dough.
  • Use the rolling pin to make flat little breads (size to your liking)
  • Heat a frying pan without any oil or butter.
  • Bake the naans in the pan on both sides until the have a few brown marks and look good.

Shakshuka again

  • After an hour, take the peppers out of the oven, peel off the skins and rinse the seeds.
  • Tear the peppers in long thin slices and add them to the shakshuka.

To serve

  • Put some hummus on each plate, put some shakshuka in the middle. Add a spoon of Greek yoghurt. Sprinkle some sumac on the yoghurt. Add some pickled onions.
  • Cut the cilantro and roll up the egg plant slices. Add some to each plate.
  • If you like you can melt some butter and put it on the naans, for butter naans.
  • Enjoy!