Shakshouka pasta

Oct 17

I tried to cook “Shakshouka” last year and we liked it :)… These days I wanted to do it again, but with a little changes. As a reminder “Shakshouka” consists in soft cooked eggs in a tomato-pepper sauce most of the time hot, spiced with garlic and cumin. It originates from North-Africa. Getting back to our tweaked “Shakshouka”, I brought some pasta in the picture. So, I ended up with mini fusilli al forno with some extra sauce nearby, just enough to embrace two eggs for a nice, gentle cook.

The recipe

In a medium casserole, add a spoon of extra virgin olive oil and 2 chopped garlic cloves, mix with a spoon and wait about 5 minutes for the oil to borrow some flavour from the garlic.
Add the tomato juice, the bay leaves, the cumin, a dust of pepper and a pinch of salt, bring it to a boil then reduce the heat and let it simmer around 30 minutes until is becomes thicker.
Preheat the oven to 200C with ventilation
Boil the pasta till a “very al dente” stage, about 2 minutes less than the time recommended on the package. Don’t forget to add salt in the boiling water.
Combine and mix well the pasta with half of the tomato sauce.
Put the pasta in a heavy oven suitable skillet or a smaller tray and spread nearby the remaining tomato sauce. Place the raw eggs on the tomato sauce, sprinkle some fresh grated parmesan cheese over the pasta, and put the skillet (or baking tray) in the hot oven for 10-12 minutes until the egg whites are cooked but the yolks are still soft.
Enjoy

INGREDIENTS - for one portion

Organic or “Best you can get” !