Shakshuka Close

People often think KSK is a place for just desserts. Whilst I do enjoy a good dessert, I don't just sit around eating sweet stuff all day. I enjoy savoury too! This year I plan to add more savoury recipes to the site, so stick around for more of them. To kick the savoury year off, I'm starting with the most important meal of the day - breakfast! Shakshuka comes from North Africa and is basically eggs poached in a spicy tomato sauce. It's traditionally eaten for breakfast but it's also pretty good for a quick lunch or dinner!

Where I come from (South Africa), we have a similar dish which people have for breakfast. We call it egg chutney. The only difference to shakshuka is that egg chutney is scrambled eggs in a spicy tomato sauce. Either way, I love it! Spicy tomato gravy, or chutney as they call it back home, is by far my most favourite type of sauce. It's so versatile that you will find people adding all kinds of things to it like sausage, dried fish, meatballs (which we call kebabs), boiled eggs etc. Shakshuka is really no different in this respect, you can add pretty much anything to it. As this is predominantly a breakfast meal, sausage would be great or even mushrooms or chickpeas if you're going down the vegetarian route.

Serves 4-6
Olive oil
1 onion, sliced
1 red capsicum, finely diced
1 small hot chilli, finely diced (sub chilli powder or leave out if you don't like spicy)
2 cloves garlic, minced
1/2 tsp paprika
1 tsp cumin
1 tsp coriander
2x 400g tin crushed tomatoes
6 eggs

Heat olive oil in a large, deep oven safe pan. Add onion, capsicum and chili and cook until the onion has softened and become a little charred. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add spices and cook, stirring, until fragrant, about 30 seconds. You should have a thick paste sort of consistency at this point. Add tomatoes and stir to combine. Reduce heat to a simmer and cook for 10 minutes. Add salt and pepper and taste to adjust seasoning. If your tomatoes are sour, you can add a tsp of sweetener to it.

Once you are happy with your sauce it now time to add the eggs. Crack an egg into a small bowl. Make a well in the sauce and drop in your egg. Repeat for the other 5 eggs. Allow to simmer in the sauce for 1 minute then transfer to the oven to finish cooking the eggs to your liking. If you like your eggs runny, then it will take seconds for the tops to set.

Serve immediately with crusty bread!


Thai Tuna Fish Cakes

This is a recipe that kinda just happened one day when I got home and deiced to turn a boring can of tuna into something less boring. I had some red curry paste leftover from a curry I made earlier int he week, so it made sense to put it in here.  Et voila, this recipe was born. I've since made this several times and it's rather enjoyable.

I have quite the love affair with Thai/Malaysian/Indonesian food. I'm used to Indian spices, so this type of cuisine definitely gets my taste buds going! Thankfully the recipe isn't too complicated, so you can whip these up anytime!

Thai Fish Cakes
Makes 8 cakes
1/2 small onion, finely diced
1 stalk lemongrass, finely diced
1 knob ginger, finely diced
2 garlic cloves, minced
1 knob galangal, finely diced
1 tsp chilli powder
1 tsp cumin powder
1 tsp coriander powder
2 Tbs red curry paste
425g tin tuna (I like John West Tuna in Spring Water)
1 handful fresh coriander, chopped
1 Tbs fish sauce
1 Tbs lemon juice
1 egg

Heat some oil in a small fry pan. Add your onion and allow it to soften and brown. Once soft, add your lemongrass, ginger, garlic, galangal, chilli powder, cumin powder, coriander powder and curry paste. Cook until the spices are all incorporated. Set aside.

In a bowl place your drained tuna, coriander, fish sauce and lemon juice. Add your cooked onion mixture and mix until combined. Taste and adjust seasoning as needed. Once ready, add egg and mix well. Form into 8 small cakes.

Pan fry cakes until golden on each side. Serve while still warm with a dipping sauce. This cakes also make for a great burger, or simply serve with a salad for a lighter option.