A GUIDE TO THE PERFECT SHAKSHUKA: THE HARRISON CHARCOAL OVEN RECIPE
By Daniel Thumwood, Founder of Harrison Charcoal Oven
Originating in North Africa and now one of Israel’s favourite dishes, Shashuka has been taking the London food scene by storm for the last few years. This baked egg meal is hearty, healthy and full of flavour, which is exemplified further when cooked over charcoal in a Harrison Oven. The latest brunch of choice at Harrison HQ, this recipe utilises the unique smoky flavour of Harrison baked peppers and is a great vegetarian option. For meat lovers, add some Harrison hot smoked chorizo for an extra kick.
This recipe serves 4 and takes approximately one hour.
- 3 tbsp Olive oil
- 2 large Onions, sliced
- 4 peppers, red and green
- 4 garlic cloves, finely chopped
- half tsp cumin seeds
- half tsp caraway seeds
- half tsp cayenne pepper
- 1 tbsp tomato puree
- 2 400g tins tomatoes
- small bun fresh coriander, chopped
- small bunch fresh parsley, chopped
- 8 medium, free range eggs
- 8 tbsp thick natural yoghurt
- feta cheese
- salt and pepper to taste
- 1 tsp brown sugar (optional)
The Harrison Method
- Heat your Harrison to 250 degrees Celsius. Position two cooking shelves in the oven, one high and the other low, just above the coals.
- Gently heat the olive oil in a flat casserole dish, placed on Harrison’s warming shelf on top of the oven.
- Roast the peppers on the lower shelf (turning frequently) until they begin to blacken and blister. Remove peppers and let them rest in a cling film covered bowl.
- Put a thin baking tray on the lower shelf to cook using indirect heat.
- Add onions to the casserole dish, season with salt and pepper and place in oven on top shelf. Cook until onions start to soften.
- Remove peppers from bowl, peel and slice into strips.
- Add the peppers, garlic, cumin, caraway seeds, and cayenne pepper to the onions and stir.
- Stir the puree into the mixture and cook until it begins to separate.
- Add the tomatoes and cook for 10 minutes, stirring occasionally.
- Mix in the fresh herbs and cook for a further two minutes.
- Make eight wells in the mixture and add the eggs
- Return to the Harrison and cook until the egg whites are set but the yolks remain runny.
- Top with crumbled feta and serve with yoghurt and chunky wholemeal bread.