Ready Steady Cook Viral Antidote 3 is for Sheila Horner. Oh Sheila, how we wish we were sitting on your terrace staring at the Sierra de la Contraviesa!! I’ve cooked this – and variations of it – many times in your kitchen.
Sheila asked what can she do with a tin of tuna, a tin of chick peas and tomato puree. Well you live in Spain girl, the answer is in your kitchen!
Shakshuka is a smoky mix of onions, red pepper and eggs. Today I am adding tuna and chick peas.
In a wide shallow pan, gently fry onions and chopped garlic in lots of olive oil. When soft, add 2 sliced red peppers, a good heaped teaspoon of hot smoked paprika, four large or six small fresh tomatoes, a tin of chick peas with its liquid, a generous tablespoon of tomato puree. Mix it all together an add another 150ml water, salt, black pepper. Clamp on the lid and simmer away for 10 minutes then remove the lid, stir and simmer for 20 more. The aim is to reduce the liquid by half but still leave juice in the pan. Now chop a generous handful of parsley and some fresh coriander add a desert spoon of brown sugar and stir the sugar and the herbs into the pan. Check the seasoning. It should be deeply tomatoey, slightly sweet and thick but not runny. Drain the tuna and dot the chunks over the surface, pushing them down slightly. Now make four indentations in the mixture and drop an egg into each indentation. Lightly sprinkle the eggs with hot smoked paprika. Put the lid on again and cook gently for about 10 minutes. If you want your eggs runny cook it for about 5 minutes. Always with the lid on. Take off the heat, remove the lid and leave for 5 minutes. Serve with crispy bread and salad.
Best eaten on Sheila and Jack’s terrace about 21.30 with a bottle of rough musto from Pampaniera! I dare you not to finish it.