Shakshouka is a tomato and pepper based dish with Mediterranean and Middle Eastern roots. It can be enjoyed on its own, but this on this morning out in the woods with Matt Moss we boosted it with venison sausages and flatbread.
Serves 2 persons
- 200 grams venison sausages, homemade or from a good butcher.
- 2-4 eggs
- 1 red onion
- 2 peppers - red green or yellow
- 6 medium tomatoes
- 4 cloves of garlic
- Fresh thyme to taste
- Cayenne pepper to taste
- Smoked paprika to taste
- A pinch of saffron
- Salt and pepper
1. Start the fire to get a good bed of embers.
2. Chop the onion, peppers and tomatoes and slice the garlic cloves finely.
3. Start frying the sausages on a pan over medium heat, once the fire is ready
4. Fry the onion on a pan over medium-high heat, and add the garlic and peppers when the onion starts to go clear. Make sure you manage the embers and fire to keep the temperatures at the right level.
5. Pull the fresh thyme leaves off the stalks onto the onion garlic and peppers.
6. Add the chopped tomatoes and fry them till soft.
7. Create small wells for the eggs and crack them in there.
8. Let the eggs poach till they the egg-white is hard. You can add a lid to the frying pan to speed up the process a little.
9. We bought the flatbread on this occasion. Now is the time to heat it.
10. Serve the Shakshouka with the venison sausages and flatbread.
By the way, if you are after first class venison and based in Sussex or Kent, you should check out Park Grove Venison. Click here to go to their Facebook page.