Today our pal Kate Bradley of Kenkō Kitchen gives us a deliciously flavoursome recipe inspired by her Mum – Shakshuka Baked Eggs. With Mediterranean heritage, Kate has a love of tomato-based dishes, and this one-pan wonder is a firm family favourite – a satisfying meal that warms the cockles without being too heavy. Serve piping hot, fresh from the oven and enjoy! – Lucy
Shakshuka Easy Baked Eggs by Kate Bradley of Kenkō Kitchen, Photo - Eve Wilson, styling - Lucy Feagins / The Design Files.
I have grown up in a house where it’s basically impossible to not have a huge love of food. My mother's side is Croatian, and nobody loves and appreciates food the way mediterraneans do. My father's side were farmers, and my Nanna is an (unofficial) C.W.A. genius who could beat anyone in a cook off.
In particular, my Mum has big a been part of my obsession for great food. Mum has supported every cooking movement I have made - cleaned kitchens up after me, bought me expensive produce I can’t afford myself (!!), chopped things for me, and even allowed me to turn our family backyard into an edible garden, growing everything from orchard fruit to peanuts to a mini corn plantation! With a Mum like this, there is really is no excuse for me not to cook healthy food, and ensure my family are well fed at home - especially with so much home grown food ready for all my cooking adventures.
Today's dish is inspired by my Mum and all her beautiful Croatian tomato based dishes I have grown up loving. This meal is 'clean'. There is nothing processed or nothing to be scared of in here. It’s just super flavoursome.
Shakshuka is perfect for breakfast/lunch/brunch. This recipe serves two people comfortably, but if you’re really hungry just slip in an extra egg each. There is something so warming and satisfying about baked eggs. It's best eaten piping hot, with the egg yolks running into the rich tomato goodness. So easy to share and enjoy.
Kate breaks the eggs into her homemade tomato sauce. Food by Kate Bradley of Kenkō Kitchen, Photo - Eve Wilson, styling - Lucy Feagins / The Design Files.
1 tin diced tomatoes
½ red chilli cut finely
3 cloves garlic
handful black kalamata olives
½ tsp pomegranate molasses
1 tsp balsamic vinegar
1 tsp cumin
1 tsp sweet paprika
½ tsp turmeric
1 bay leaf
1 tsp honey or rice malt syrup
1 cup chopped kale
1 bunch parsley
Pinch cayenne pepper
Goats cheese or quark
Salt and pepper for seasoning
Pre-heat oven to 180-200 degrees celsius.
This dish again, like most of my other dishes is super, super easy. First step is to sauté the onion and garlic in an oven-safe fry pan. Add in your spices, bay leaf and chilli and then once mixed in, add the tin of tomatoes followed by the balsamic vinegar, pomegranate molasses and honey. Let sit on a low heat for around 10-20 minutes. Add in your olives (chopped in half) and your kale. Season with salt and pepper.
Remove the bay leaf and make two little wells in the mixture. Break your eggs carefully into each little well and sprinkle with salt and pepper. Put the whole pan very carefully into the oven (you do not want to break the eggs) and cook in the oven for around 10-15 minutes until the egg is just cooked.
Pull out of the oven, top with chopped parsley and serve with a either crumbled quark or goats cheese, or a little dollop of harissa (optional) - or just a shaving of good old fashioned parmesan cheese. If you're gluten friendly, it's great with a little crusty bread - serve fresh from the oven and enjoy!
For more of Kate's fabulous food ideas, do check out her new food blog, Kenkō Kitchen – and make sure you're following her on Instagram too!
This flavoursome winter meal doesn't last long...! Food by Kate Bradley of Kenkō Kitchen, Photo - Eve Wilson, styling - Lucy Feagins / The Design Files.