#DrinkBetter Pairing Shakshouka with Perez Cruz

Virgin Wines
Author – Luke Leeder

At this time of year when most of us our watching our weight as well as our wallets I want to cook something that is healthy, super cheap yet still feels indulgent. It’s also the perfect recipe to match with a wine packed full of class, making a commitment to#Drinkbetter wine and eat better food.  Shakshouka is a north African vegetable dish usually reserved for breakfast but works perfectly well on a cold evening with a spicy red, in this case the Sensuous and silky smooth Perez Cruz single vineyard la Higuera Block 2014. An absolute blockbuster of a wine, winning several awards and the hearts of our customers.

The warmth from the paprika and cumin amongst the freshly chopped vegetables, finished with eggs baked to perfection on top makes for a guilt free, comfort food classic. Ideal for a cosy night in with friends.

This one pan dish is easy to cook and even better, easy to clean. Serve straight from the pan (cast iron if you have one) with some crusty bready to mop up the juices. Delicious

Ingredients:

  • 2 White onions, sliced.
  • 4 garlic cloves, peeled and roughly chopped.
  • 3 peppers (any mix of colour) cored and roughly chopped
  • 2 courgettes. Halved lengthways and then roughly sliced.
  • 1 tin baked beans. Rinse off sauce in sieve.
  • 1 tin chopped tomatoes.
  • 1tbsp smoked paprika
  • 1tbsp cumin
  • 4-6 fresh free range eggs (depending on how hungry you and your guests are)
  • Fresh Coriander or parsley to serve
  • Fresh Crusty bread or rolls

 

  1. Add a good glug of olive oil to a heavy based deep pan (a cast iron pan is ideal but not essential) and put on a medium low heat. Once warm enough add the onions and cook until soft and golden. Around 5-8 minutes.
  2. Add the peppers and courgettes to the pan and stir in amongst the onions then cook until softened.
  3. Add the beans and garlic and give another good stir, then sprinkle over the paprika and cumin equally around the pan and then continue to stir so the vegetables get an even coating. Keep cooking for 1-2 minutes. the pan will start to smell amazing at this point
  4. Stir in the chopped tomatoes and if needs be add a little bit of hot water to create a saucy consistency. Season well with salt and pepper to taste.
  5. Bring to the boil and then simmer for 30 minutes. Keep an eye on it and add some water if it reduces down too much.
  6. Now it’s time for the eggs. Turn the hob down to its lowest, then using the bottom of a large spoon or ladle, Make small indentations and then carefully crack the eggs into them. Once all the eggs you want are added, loosely place a lid over the pan and leave for around 5-10 minutes or until the eggs are just set.
  7. Take the pan off the heat, sprinkle over the coriander or parsley and the meal is ready to be served. It’s great to carry the pan through and place it right in the middle of the table to wow your guests. Just put a big spoon in the pan so they can help themselves and of course pour everyone a big glass of red. I promise you people will be scraping round the edge of the pan with the bread before you know it!

Notes:

For those who fancy this but want something with some meat. Chorizo works amazingly well in this dish and can be added at the same time as the tomatoes.

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