'Shakshuka-style' Baked Eggs with Sourdough Toasts

Serves 2 people, easily doubled. V, GF, DF

Ingredients

1 small onion, finelychopped
1 red pepper, finely sliced
1 clove garlic, crushed
1/2 tsp paprika
1/2 tsp cumin seeds
1 tin of chopped tomatoes or tin of cherry tomatoes
A pinch or two of chilli powder or cayenne pepper
A pinch or two of salt
2 eggs
A small bunch each of fresh coriander and flat leaf parsley, chopped
Salt and pepper
Some crusty bread for toasting to serve alongside.

Cookware: the new non-stick saute pan is excellent,or the 24cm cast aluminium saute pan with.lid. For a larger serving, the AGA cast iron 30cm buffet casserole is ideal.

How to make it...

Heat a saute pan on the simmering plate with a little olive oil. Add the onion and sliced pepper and saute for 5-15 mins until softened without browning. This can also be done on the boiling plate or on the floor of the roasting oven.

Add the garlic, paprika, cumin seeds and salt and cook for a minute or two more. Next, add the tinned tomatoes, simmer until reduced. The Shakshuka can be prepared in advance up to this point. Cover and chill for 24 hours.

To finish the dish, gently reheat the tomato mixture,adding a little water if it is quite dry. Bring the pan to a simmer and make 2 small indents in the mixture for the eggs. Crack the eggs into each of the indents, transfer the pan to the floor of the roast oven and cook just for a minute or two until the egg whites are set and the yolks done to your liking. Alternatively, cover with a lid and continue to cook on the AGA simmering plate until the eggs are done.

While the eggs are cooking, toast some slices of crusty bread on the boiling or simmering plate. To finish,sprinkle the chopped herbs over, season with salt and pepper and serve immediately with the crusty bread.

AGA Tip

Use the floor of the roasting oven as a ‘hidden hot plate’ for softening the onions and peppers. It will cook hotter than the simmering plate and cooler than the boiling plate so adjust the cooking time accordingly and stir several times during the cooking time.

The simmering oven can also be used for softening onions. Heat the onions in a pan with a little oil briefly then cover with a lid and cook in the simmering oven, on the grid shelf, for 20 mins or so.

AGA Cookery Demonstration

This recipe was part of our online AGA cooking demonstration with AGA specialist, Naomi Hansell. Our next demonstration is on Thursday 29th September 10-11:30am with Naomi Hansell. To book your place, please email info@edwardsandgodding.co.uk.