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SERIOUS SHAKSHOUKA WITH SMASHED AVOCADO

BREAKFASTdanielle copperman2 Comments

This is something i have always wanted to make but have never had the time or the patience i assumed it would require. I hate having to stick to recipes and never do it, so instead of finding one to follow, i just experimented with this and hoped for the best. It seemed like something that would have strict instructions and a crucial method, but it was so easy. Once you get the sauce to the perfect consistency and full of flavour, all you have to do is crack a few eggs in and decide what to serve it with. It is perfect for a lazy weekend brunch but also makes a brilliant quick and easy dinner on a budget. When you’re younger theres always something exciting about the idea of having breakfast for dinner. But served with the right things, this dish is a versatile option any time of the day, and any time of the year.
Like most things, making this with the freshest ingredients will increase the flavour and outdo any Dolmio sauce you may be used to. The two essential ingredients in this recipe are fresh garlic and fresh basil. Garlic is good for boosting immunity and can help regulate blood sugar. Between April and May wild garlic is in full bloom and is so easy to incorporate into meals, salads, savoury baking and even juices. Basil is at it’s best usually between June and July but it grows brilliantly all year round. Basil contains a wide range of essential oils and is rich in antioxidants. It has been proven to reduce inflammation and to reduce the signs of ageing due to its ability to kill off harmful molecules and preventing damage caused by free radicals. These ingredients add a unique and intense flavour to any dish and work incredibly well together. If you want my advice, never stick to the recipe. Add as much garlic and fresh herbs as you like; you really can’t go wrong.


INGREDIENTS
4 Eggs
2 Punnets Baby Tomatoes
2 Cloves Garlic or Wild Garlic
1 Tablespoon Tahini
1/4 Cup Water
1 Small Bag Baby Spinach and/or Handful of Kale
Dried Basil
Dried Oregano
Garlic Salt, Himalayan Pink Salt or Tamari
2 Tablespoons Chia Seeds

METHOD
You can do this two ways. The way i did it was probably the most faffy, but i got bored making the sauce so poached the eggs simultaneously. I semi-poached the eggs and set them aside until the sauce was more or less ready. Then i added them to the sauce to continue cooking them briefly before plating up. The other way you could do it is to focus on the sauce and simply crack the eggs into the sauce towards the end, to cook them in the sauce.

Tips on poaching your eggs
No whirlpool or vinegar malarkey necessary. Just take a large saucepan and fill just over half way with water. Bring to the boil and then reduce slightly, but make sure it is still bubbling. The temperature of the water is the most crucial part of successful egg poaching. Crack each egg into a ramekin or wide mug - not straight into the water - and hold as close down to the water as possible. Gently pour and release the egg into the boiling water. Cook like this until the egg becomes firm to touch. Remove using a large spoon, or a skimming spoon, making sure to drain as much water as possible.

For the sauce
Add the coconut oil, garlic and finely chopped tomatoes to a large saucepan or shallow pan. Add the tahini and gradually add the water, mixing with a wooden spoon. Bring to the boil and then simmer on a medium heat. Add the herbs, chia seeds and the spinach and/or kale, along with a little more water if needed. You could even add diced brussels sprouts or other greens of choice which will wilt into the sauce nicely. Now take the eggs which you’ve either already semi-poached, or which are completely raw. Either will work. Place them gently in the sauce and stir gently to coat them. Keep the heat at a steady temperature, stirring the mixture constantly and spooning the sauce over the eggs, but carefully, so as not to pop any yolks. When the eggs feel fully cooked, remove the pan from the heat and serve. Serve with rye or homemade bread and smashed avocado. Don’t even bother making this if you’re out of avocados - that would just be insulting and quite frankly futile.

To Top:
Toasted Pumpkin Seeds
A Sprinkle of Spirulina
Chia Seeds
Smashed Avocado (1-2 Ripe avocados, chopped roughly and mashed with a fork or spoon)
Lemon Juice
Coconut Milk/Homemade Coconut Cream