1 year ago

This is a recipe I came up with a little while ago and it's been a breakfast hit with my family.
Inspired by shakshuka, a North African recipe for poached eggs in a spicy tomato sauce.
I make a fairly mild tomato sauce so that the kids eat it, then add plenty chilli sauce to my own plate.

Ingredients:
Diced tomatoes (I normally use 2 x 400g cans of diced tomatoes, but had fresh tomatoes this time)
1-2 onions diced
8-10 cloves of garlic
1-2 teaspoons of cumin
2-3 teaspoons of paprika
1-1.5 teaspoons of salt
Dash of white vinegar (optional)
Olive oil to cook the onions and garlic
Chilli powder or chilli sauce optional
2 sheets of puff pastry

Toppings/sauce options:
- Dukkah
- Caramelised balsamic vinegar
- Plain yoghurt, lemon, salt mix
- Crumbled Fetta or goats cheese
- Creme Fraiche
- Parsley
- Coriander
... the possibilities are endless!

Method:
Dice the onion.
In a medium sized saucepan on medium-high heat, add enough olive oil to cover the base of the saucepan and add the diced onion. Cook until starting to soften and turn translucent.
Peel and crush the garlic and add to the cooking onion and stir through, cooking for another few minutes.
Add the diced tomatoes and stir through.
Cook for around 20 minutes, then add the paprika, cumin, salt, chilli (if using) and vinegar (if using).
Cook for another 20 minutes or until the sauce starts to thicken and most of the liquid has cooked off.
It's best made ahead and stored in the refrigerator overnight, but can be used directly from being cooked on the tarts.
Preheat oven to 180 degrees.
Halve the 2 sheets of pastry and place each of the 2 halves onto a baking tray with some baking paper.
Generously spoon on the tomato mixture, leaving a border at the edge of the pastry for it to brown.
Bake in the oven at 180 degrees for 10-15 minutes or until the edges of the pastry are golden brown.
Poach up 1-2 eggs per tart.
Serve with toppings/garnishes of your choice, and if you are like me, add a generous helping of chilli sauce.