Nightshade recipes Archives

Cheese recipes

Best-ever chilli poppers

12 minutes

Tomato recipes

Cheesy stuffed tomatoes

30 minutes

Asian recipes

Soya-and-ginger pork meatballs

25 minutes

Calamari

Calamari, chorizo and tomato rice

30 minutes

Brinjal recipes

Tuna caponata

25 minutes

Cheese recipes

Baked mielie rice tart with tomato sauce, cheese, chilli and herbs

30 minutes

Fish recipes

Baby potato salad with basil pesto and hot-smoked snoek

15 minutes

Chilli recipes

Spiced chilli pickle yoghurt dip

Pork recipes

Cheesy potatoes in the fire with chipotle pork sausages

50 minutes

Potato recipes

The ultimate baked potato

45 minutes

Shakshuka tomato and egg bowls with baby marrow

Serves 4

Difficulty Medium

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

2 T olive oil
4 cloves garlic, finely chopped
2 t paprika
1 onion, finely chopped
2 x 400 g cherry tomatoes, canned
2 T tomato paste
1 t ground cumin
1 t ground coriander
sea salt and freshly ground black pepper, to taste
1 T red wine vinegar
8 free-range eggs
1 x 120 g hummus tub
2 baby marrows, grated
ciabatta, for serving

Method

Fry the garlic, paprika and onion in the olive oil in a large, deep frying pan for 5 minutes.

Add the canned tomatoes, tomato paste, cumin and coriander and season. Simmer for 20 minutes.

Stir in the red wine vinegar and adjust the seasoning if necessary. Reduce the heat to low, then make 8 small wells in the sauce and carefully break the eggs into the wells.

Simmer for 10 minutes, or until the eggs are set. Swirl the hummus around the inside of serving bowls, then spoon over the tomato and eggs, top with the baby marrow and season. Serve with ciabatta.

For more recipes starring eggs, click here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Best-ever chilli poppers

Cheesy stuffed tomatoes

Soya-and-ginger pork meatballs

Calamari, chorizo and tomato rice

Tuna caponata

Baked mielie rice tart with tomato sauce, cheese, chilli and herbs

Baby potato salad with basil pesto and hot-smoked snoek

Spiced chilli pickle yoghurt dip

Cheesy potatoes in the fire with chipotle pork sausages

The ultimate baked potato

Ottolenghi’s paprika oven chips

Shakshuka tomato and egg bowls with baby marrow

Shakshuka tomato and egg bowls with baby marrow

Ingredients

Method