This is something I made up years ago that could be Turkish or Moroccan or a bit of both and is reminiscent of Shakshuka, which I knew nothing about, years ago. Soft baked eggs in a tangy, cumin spiced sauce topped with coriander and soft goats cheese…….wouldn’t you just love to dip your bread into that!
Prep time: 20 Minutes Cooking time: 15-20 Minutes $ Low Budget
8 Free range eggs
2 tbs of olive oil
1 clove of garlic, finely chopped
1 red onion, halved and sliced
1/2 tsp of ground cumin
1/2 tsp of ground coriander
1/2 tsp of dried chilli flakes (optional)
Grated rind of 1/2 a lemon
Juice of 1/2 a lemon
1 x 400gm tin of diced tomatoes
1/2 tsp of sugar
1 cup of fresh coriander, roughly chopped
50gm of ash goat cheese, crumbled*
Sea salt and pepper
Turkish bread or flatbreads for dipping
Pre heat the oven to 180 degrees celsius.
Heat a large fry pan to a medium heat and add the olive oil. Lightly fry the onion and garlic until the onion is soft before adding the cumin, dried coriander and chilli flakes. Fry for approximately one minute or until fragrant.
Pour in the tomatoes, lemon juice, sugar and lemon rind and stir well to combine. Bring the contents of the pan to a simmer and allow to reduce for around 5 minutes. Stir through half the fresh coriander, season with salt and pepper and spoon the mixture evenly into four ovenproof ramekins. Make two little wells in each ramekin and break the eggs into the wells being very careful not to break the yolks.
Pop the ramekins into the oven for approximately 10 minutes or until the white has set and the yolks are still runny. Once set, top with the goats cheese and the rest of the coriander. Serve with the turkish toast or flatbreads
* I use the Soignon Fromage de che`vre Ash Goat cheese from the specialist cheese section at Woolworths. It is really lovely and is great value for money as opposed to other brands.