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Shakshuka

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Was: £90.00

Now: £54.00

£32.00
Product Information

Recipe courtesy of Clarence Court Eggs

Shakshuka is a great Middle Eastern one-pot lunch or supper, and also makes a deliciously different brunch dish. The duck eggs look simply beautiful peeping through the rich and glossy tomato sauce.

Serves 4

Ingredients:

4 large Clarence Court Braddock White duck eggs

1 large onion, chopped

2 cans of tinned tomatoes 

2 red and 2 green peppers, deseeded and cut into strips

Olive oil

2 cloves of garlic

1 teaspoon cumin

1 teaspoon sweet paprika 

½ teaspoon cayenne pepper

Fresh coriander, roughly chopped

Greek yoghurt to serve

 
Method:

There are two methods of cooking the Shakshuka on an AGA, either on the hotplates – particularly if you have independently operated hotplates as on the AGA Total Control, AGA Dual Control, AGA60 or AGA eR 3 Series – or it can be cooked in the roasting oven.  Follow whichever method suits you.

Hot plate method

Heat a glug of olive oil in an AGA frying pan on the simmering plate. Move to the boiling  plate Add the sliced onion, red and green peppers and fry until soft, but still have a little bite. Season well, and add the garlic, cumin seeds, smoked paprika and tinned tomatoes to the pan. Simmer, uncovered on the simmering plate, for 10-15 minutes so that the sauce reduces a little. Taste and season if necessary. If the sauce has thickened too much, add a splash of water.

Make four shallow wells in the sauce. Break an egg into a cup and add it to one of the wells in the sauce: repeat for each egg. Cover the pan and steam for a few more minutes, until the whites are set but the yolks are still runny. Sprinkle with chopped coriander and serve with a chunk of bread and a dollop of creamy yoghurt.

Roasting Oven method

Heat a glug of oil in the Portmeirion roaster on the floor of the roasting oven.  Add the sliced onion, red and green peppers.  Fry on the floor of the oven, turning once or twice until soft, but still have a little bite, about 5-8 minutes.  Season well and add the garlic, cumin seeds, smoked paprika and tinned tomatoes.  Slide onto the third set of runners down in the roasting oven and cook for around 15 minutes so that the sauce reduces a little.  Taste and season if necessary.  If the sauce has thickened too much, add a splash of water.

Make four shallow wells in the sauce. Break an egg into a cup and add it to one of the wells in the sauce: repeat for each egg. Replace the roaster in the oven and cook for 5-10 minutes , until the whites are set but the yolks are still runny. Sprinkle with chopped coriander and serve with a chunk of bread and a dollop of creamy yoghurt.

Conventional cooking:  Proceed as the hot plate method, above.

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Delivery

For deliveries to the UK and Northern Ireland: For orders up to £50 there will be a delivery charge of £4.95. Delivery is free for orders of £50 and over. Next day delivery is priced at £7.95.

AGA Hot Taps are delivered free of charge to UK Mainland addresses only.

For information on delivery of AGA and Rayburn Stoves, please click here.

For information on delivery of Rangemaster Cookers, please click here.

For all orders to the Channel Islands and Ireland there will be a charge of £9.95.

We aim to dispatch orders within 7 working days subject to availability. In the event of any items being out of stock we will inform you and give you an estimated delivery date. 

Returns

You can return any item within 60 days of receipt for a refund or to exchange for something else. Orders placed on the website can not be returned to store. We ask that goods are returned in a saleable condition and preferably in their original packaging. You will be responsible for returning your goods and any costs incurred. 

 

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