Smoked pork rasher shakshuka

A rich, smoky pork rasher shakshuka baked with heart-shaped eggs and served straight from the pan.

Cut:
  • Portions: 2
  • Prep: 10 minutes
  • cook: 30 minutes

Ingredients

For the shakshuka

  • 1 Tbsp (15 ml) olive oil
  • 4 smoked pork rashers, sliced into lardons (about 400 g)
  • 1 onion, finely chopped
  • 1 red pepper, deseeded and finely diced
  • 2 garlic cloves, finely chopped
  • 1 chilli, finely chopped (optional)
  • 1 Tbsp (15 ml) tomato paste
  • 1 tin (400 ml) chopped tomatoes
  • 2 tsp (10 ml) ground cumin
  • 2 tsp (10 ml) paprika
  • 2 eggs
  • Salt and pepper, to taste

To serve

  • Small handful freshly chopped coriander
  • 50 g feta cheese, crumbled
  • Slices freshly toasted and buttered ciabatta

Method

For the shakshuka:
Heat a cast-iron skillet or frying pan over medium heat and add the olive oil. Add the rashers and fry until they begin to brown and the fat renders. Once golden, remove from the pan and set aside. Add the onion to the same pan with the pork fat and sauté for about 10 minutes, then stir in the red pepper and cook for 5 minutes until softened. Add the garlic and chilli and cook for a further 2 minutes until fragrant. Add the tomato paste and cook for about 4 minutes until slightly caramelised. Pour in the chopped tomatoes, cumin and paprika, stir well, then reduce the heat, cover and simmer for 10–15 minutes until thickened. If the sauce reduces too much, add a splash of water to loosen it. Season to taste and stir the crispy pork back into the sauce. Lightly oil 2 heart-shaped cookie cutters and place into the sauce. Make a small well inside and crack an egg into the centre of each. Cover with a lid and cook until the eggs are done to your liking.

To serve:
Garnish with coriander and feta and serve with toasted ciabatta.

Serving suggestion: Serve as a Valentine’s breakfast in bed with freshly squeezed orange juice and a pot of coffee.