Shakshuka Eggs Brioche Roll
“Combining the delicious spices of Shakshuka with the sweetness of St Pierre Brioche Burger Buns.”
Shakshuka is originally said to have come from North Africa, although now it is a very popular dish in the Middle East. The base of a Shakshuka is warmly spiced, saucy tomatoes, often with peppers and onions, and eggs cracked right into the dish so that they cook within the sauce. There is no one specific recipe for Shakshuka and a variety of spices, vegetables and meats are used across different countries and cultures.
Whilst not specifically a breakfast meal in the Middle East and North Africa, in Western countries Shakshuka is often seen as a breakfast or brunch dish, probably due to the inclusion of eggs. Normally served with a warm pitta, challah or naan, St Pierre have added a little French twist to this traditional dish and served with a toasted Brioche Burger Bun.
- 2 St Pierre Brioche Burger Buns
- 1 tbsp olive oil
- 250g fresh plum tomatoes
- 1 red pepper
- 1 red onion
- 1 tbsp tomato puree
- 1 sliced red chilli (seeds removed)
- 1 tsp smoked paprika
- 1 tsp cumin
- 2 eggs
- 50g feta cheese
- Seasoning
- Fresh coriander – chopped
- Fry the red onion in the olive oil for 5 minutes before adding the plum tomatoes, red peppers and chilli and fry for a further 5 minutes
- Add in the spices and seasoning and stir, then add the tomato puree, a splash of water and cook over a low heat for 30 minutes
- After 30 minutes create two wells in the sauce and crack the eggs in
- Pop the lid on the frying pan and leave until the eggs are just cooked
- Whilst the eggs are cooking, lightly grill the burger buns until they are golden brown
- To serve, add the tomato, red pepper and onion mix to the bottom half of the burger bun and top with one of the eggs
- Crumble with some feta and garnish with some coriander
This warming dish will have you ready for the day ahead. Bon appétit!
