I ended up using a shakshuka recipe by Kate Bradley, of Kenko Kitchen, which was yummy! I just poached the eggs separately and put some feta cheese on the table. Will make this again for sure. A few weeks back I had the ’empire eggs’ from Foxtrot Parlour which was a similar concoction but with lentils and a simpler tomato sauce, so I want to add lentils next time I make this.
And if you are wondering what that purple dish is… it is brussel sprout and broccoflower gratin, but the veges were purple ones. The brussel sprouts and broccoflower were blanched, then covered in a white cheese sauce made with buckwheat flour, then sprinkled with extra cheese grated and baked until golden.
A comforting meal. And what I love about the shakshuka is that you can have it for breakfast, lunch or dinner!