This is my simple twist on the traditional shakshuka. This warming, hearty dish is pure comfort food for the whole family, perfect as the colder evenings starts to set in.
Ingredients: serves 4
• 2 green peppers
• 2 red peppers
• 4 eggs
• 70g basmati rice
• 1 carrot
• 1 stick of celery
• 150g frozen petit pois
• 2 cloves of garlic
• 100g goats cheese
• 25g homemade breadcrumbs (preferably made the day before)
• 1 tin of chopped tomatoes
• 226g jar of ART’s Southwold Sandfire chutney
Method
– Pre heat the oven to 200°C and start a pan of slightly salted water boiling on the hob.
– Prepare everything into separate bowls ready to assemble the dish. Thinly slice the carrot and celery, dice the garlic and roughly chop the goats cheese.
– De-seed and cut each bell of pepper into 8 pieces. Melt a knob of butter in a large pan and soften the carrot for 5 minutes. Add the pepper and celery and cook for a further 5-10 minutes until the peppers start to brown.
– Add the garlic, peas, tinned chopped tomatoes and a jar of ARTs Southwold Sandfire chutney. Season with salt and black pepper. Simmer for 10 minutes until bubbling and hot.
– While the sauce is simmering, put the rice into the pan of boiling water and cook this for 10 minutes. Drain the rice and take the sauce off the heat.
– In a medium baking dish, line the bottom with the rice; pour over the sauce and scatter over the grated cheese and breadcrumbs. Using the back of a spoon make 4 wells and crack an egg into each. Place in the oven or under the grill for about 10 minutes until the cheese softened and the eggs are cooked but still have runny yolks.
– Serve with a lovely chunk of fresh bread. Alternatively you can make individual portions or double portions as a sharing bowl.
