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.

Ingredients
  • 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.

Shop Now
Back to blog

Leave a comment

  • A Sunday Times Review and Some Chef Inspiration

    A Sunday Times Review and Some Chef Inspiration

    This weekend in the Sunday Times Restaurant Review of in Nass Co Kildare, The culinary critic duo The Gastro Gays described one of the desserts

    A Sunday Times Review and Some Chef Inspiration

    This weekend in the Sunday Times Restaurant Review of in Nass Co Kildare, The culinary critic duo The Gastro Gays described one of the desserts

  • Why So Many Small Food Business Fail

    Why So Many Small Food Business Fail

    We did an end of year review this week, and with increasing costs in particular electricity and packaging, our yogurt business is really challenging to make viable.  Cheese is a...

    Why So Many Small Food Business Fail

    We did an end of year review this week, and with increasing costs in particular electricity and packaging, our yogurt business is really challenging to make viable.  Cheese is a...

  • I’m thinking of opening a modeling agency.

    I’m thinking of opening a modeling agency.

    We had a photographer on the farm yesterday (I’m not allowed say why yet), but Laura the lamb stole everyone hearts yesterday by posing for photos without a bother, in...

    I’m thinking of opening a modeling agency.

    We had a photographer on the farm yesterday (I’m not allowed say why yet), but Laura the lamb stole everyone hearts yesterday by posing for photos without a bother, in...

1 of 3