Almond Icing (Marzipan)
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1 large onion, chopped
3 cloves garlic, crushed and minced
Handful of chopped coriander
1 tbsp tomato paste
800g can of chopped tomatoes
1 tsp Harissa Spice Mix
1 tsp paprika
½ tsp sugar
¾ tsp salt
½ tsp pepper
Dash of olive oil
In a skillet or cast iron pan, heat a dash of olive oil over a medium flame. Add the onions and cook until they’re soft and translucent for around 5 minutes.
Add the garlic and cook for a further 1 minute.
Add the paprika, sugar, Harissa Spice Mix and tomato paste and mix well.
Add the tomatoes, salt and pepper and stir until well combined.
Reduce the heat to a low flame and let the mixture simmer for around 10 minutes until it’s thickened.
Make 4 nests in the mixture and crack an egg into each nest.
Cover the pan with a lid and cook until the egg whites have set and aren’t translucent anymore, around 5 minutes. Leave slightly longer if you want the egg yolks well-done.
Garnish with chopped coriander and serve with a side of flatbread or ciabatta. Learn more about the history of Shakshuka here.