Shakshuka Served With Velvet Cloud Sheep's Yogurt

Shakshuka Served With Velvet Cloud Sheep's Yogurt

Shakshuka

This particular dish is a Middle Eastern style tomato, roast pepper & paprika stew… with eggs and sheep’s yogurt. It makes a really tasty breakfast, brunch, lunch or tea. The photo is by Café Rua in Castlebar,  https://www.caferua.com/  famous for their good food, and support of small artisan food producers.

• 1 tbsp  olive oil
• 2 red onions chopped
• ½ a red and ½ yellow pepper chopped
• 1 red chilli deseeded and finely chopped
• 1 garlic clove chopped
• small bunch coriander stalks and leaves chopped separately
• 2 cans cherry tomatoes
• 1 tsp caster sugar
• 4 eggs
• 200g Velvet Cloud sheep’s yogurt

Method

Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic, peppers and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.

Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Drizzle the Velvet Cloud sheep’s yogurt all around the dish and then scatter with the coriander leaves and serve with crusty bread.