Shakashuka with Preserved Lemon Yoghurt 

A delicious baked egg shakashuka makes a fabulous home-made brunch – a flavourful combination of spices and sauces, with zesty preserved lemon yoghurt.   

Preserved Lemon Yoghurt 

Ingredients: 

300g Yoghurt 

1 preserved lemon, diced finely 

30ml of extra virgin olive oil 

Black pepper 

Salt 

Method: 

In a sieve or colander place 2 sheets of kitchen paper or a clean kitchen towel. 

Add the yoghurt and allow to strain for 2 hours in the fridge. 

Take out, it should have lost about half of its liquid, discard this, add the preserved lemon and the juice of ¼ lemon, extra virgin olive oil and seasonings and set aside. 

Baked Egg Shakashuka 

Ingredients: 

5 eggs 

2 red peppers 

1 jar of passata 

2 cloves of garlic 

2 red onions 

1 teaspoon of cumin seeds 

1 teaspoon of coriander powder 

1 teaspoon fennel powder 

1 good pinch of chilli flakes 

2 dessert spoons of smoked paprika 

1 bunch of scallions 

1 bunch flat leaf parsley 

100g dukkah (a dry mix of nuts and spices- smoked cashew, cumin, coriander, fennel, sesame, smoked paprika) 

Method: 

Dice red onion and gently fry with garlic and a decent drop of olive oil or rapeseed oil. 

Add in 2 red peppers sliced 

Cook for 4-5 minutes or until the peppers begin to soften a little. 

Add cumin seeds, ground coriander and fennel and cook for 1 minute, then add smoked paprika, passata, chilli flakes and continue to cook. 

Add half of the chopped parsley and coriander and put on the lid.  

Cook for 1 minute, then remove lid and make a well for each of the five eggs. 

Crack the eggs and drop each egg into the wells.  

Put the lid back on and cook for approx. 4-5 minutes or until the eggs are just done. 

Take off the heat and garnish with thinly sliced scallions, finely diced preserved lemon, chopped parsley, chilli flakes, chopped coriander a good sprinkling of dukkah. 

Lastly add a few dollops of the preserved lemon yoghurt and serve family style with some grilled sourdough. 

Orange and Almond Cake 

This delicious orange and almond cake is the perfect mid-day treat to enjoy with tea. 

Ingredients: 

Ingredients for cake: 

750g ground almonds 

650g caster sugar 

350ml olive oil  

2.5 teaspoons baking powder 

10 free range eggs 

Zest of 2 oranges 

Ingredients for the syrup: 

Juice of 2 oranges 

Juice of 1 lemon 

200g caster sugar or honey 

1 scraped vanilla pod or ½ teaspoon of extract 

Method: 

Preheat an oven to 160C, line a 2lb loaf tin or a similar sized baking tray with greaseproof paper, lightly paint with oil. 

In a large bowl, add almonds, caster sugar and baking powder. 

Break eggs with a fork and add to the mix, then slowly add in the olive oil. 

Pour in almond and orange cake mix in the tin and bake for 30-40 mins. 

To test if the cake is fully cooked, stick a skewer into the centre and if it comes out clean, you are good to go! 

Remove and allow to cool. While cooling, pierce the cake with a fork to allow the syrup to work its way into the centre. 

Method for the syrup: 

Add all the ingredients for the syrup into a small sauce pan and boil until a nice thin syrup is achieved – remember it will be thicker when it cools. 

Allow the syrup to cool slightly. 

Decant the orange cake, remove grease proof paper, pierce on that side too with a fork and then slowly pour the syrup over. Allow to cool. 

Serve the cake with sliced oranges and chopped pistachio. Option to add dark chocolate sauce on top.