Food,  Recipes

Shakshuka, my go-to comfort food

Meat Free Mondays don’t need to be same old recipes, think small and spicy…

I’m back in the writing zone and it feels good! Life has gone from bonkers to bonkers hasn’t it, I which is why, comfort food or using food as a comfort is my go-to when everything else feels a bit crazy.

I will admit, I have been keeping my larder full of tins. Not I might add, in a stock pile sort of way, I just want to be less reliant on fresh food and learn more recipes where tins are the mighty fine alternative and tin toms are a firm staple in our household. Once upon a time in my youth, I took a short course in nutrition and one of the facts I learnt was just how good cooked tomatoes are for you because of the carotenoid pigment lycopene which is really good for the heart. I also love how tomatoes are an interesting exception to the rule that cooking fresh foods reduces or destroys valuable micronutrients: lycopene is better absorbed when it has been heated so I have cooked tomatoes ever since in their many guises; roast, pan fried, sweated, and in this case, tin toms with lovely spices and garlic. As with EVERYTHING we consume, there is a circle surrounding how ethical or sustainable products are, tomatoes and the farming, labour that goes with them, the parent company of the tin you buy is the same. I tend to purchase Suma or Biona. *Yes more expensive but when I read that Mitsubishi Corporation invest in uranium mining and nuclear fuels, that put me off buying the brands they own namely Princes and Napolina.

*info taken from my subscription to Ethical Consumer magazine

The recipe is really easy as it’s just the sauce, a traditional Shakshuka has eggs added after the sauce has bubbled for 8-10 mins. Why not give it a try for a simple supper:

Ingredients;

  • 1 tbsp olive or rapeseed oil
  • 2 red onions, chopped
  • 1 red chilli, deseeded and finely chopped
  • 1/2 tsp paprika
  • 2 garlic cloves, sliced
  • 2 cans tomatoes
  • 1 tsp brown sugar

Cooking Instructions;

Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic for 5 mins until soft, don’t let the burn otherwise the whole lot will taste bitter. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Serve in a nice dish, sprinkle a little sumac on top and eat with either my flatbreads recipe or nice fresh rustic bread.

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