Chef Mo
Homemade Shakshuka with eggs, vegetables, broad beans, spinach and Parmigiano cheese

Chef Mo Recipe

Shakshuka

A hearty homemade Shakshuka with potatoes, butternut squash, sweet potato, broad beans, spinach, harissa and eggs, finished with Parmigiano cheese and served with wholemeal bread.

Prep Time

20 min

Cooking Time

45 min + oven finish

Servings

4

What you need

Ingredients

  • 6 tablespoons olive oil
  • 2 medium onions, diced
  • 2 cloves garlic, finely minced
  • 1 leek, thinly sliced
  • 3 medium carrots, peeled and diced
  • 6 medium potatoes, peeled and diced
  • 1 butternut squash, peeled and diced
  • 1 sweet potato, peeled and diced
  • 1 bunch fresh parsley, finely chopped
  • 2 pinches of salt
  • 2 pinches of black pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon homemade harissa
  • 6 tablespoons tomato purée
  • 500ml hot water, added in two stages
  • 4 handfuls broad beans, fresh if available
  • 100g fresh spinach
  • 4 eggs
  • Parmigiano-Reggiano, shaved, to taste
  • Homemade wholemeal bread, to serve

How to make it

Method

1. Prepare the vegetables

Dice the onions, carrots, potatoes, butternut squash and sweet potato. Thinly slice the leek, finely mince the garlic and chop the parsley.

2. Heat the olive oil

Heat 6 tablespoons of olive oil in a large, ovenproof dish over medium heat.

3. Add the leek and onions

Add the sliced leek and diced onions. Stir and cook gently until they begin to soften.

4. Add the vegetables

Add the diced carrots, potatoes, butternut squash and sweet potato. Stir well to coat the vegetables in the oil.

5. Season the dish

Add the minced garlic, chopped parsley, 2 pinches of salt, 2 pinches of black pepper, ground coriander and homemade harissa. Stir thoroughly.

6. Add the tomato purée and water

Stir in 6 tablespoons of tomato purée. Pour in 300ml of hot water, followed by another 200ml. Mix well.

7. Add the beans and spinach

Add the broad beans and fresh spinach. Stir gently and allow the spinach to wilt into the sauce.

8. Cook the vegetables

Simmer over medium heat for approximately 45 minutes, stirring intermittently, until the vegetables are tender and the sauce has thickened. Add a little extra hot water if needed.

9. Add the eggs and cheese

Make four small wells in the sauce and crack an egg into each. Shave Parmigiano-Reggiano over the top to taste.

10. Finish in the oven and serve

Transfer the ovenproof dish to a preheated oven and finish cooking until the eggs are set to your liking and the cheese is lightly golden. Handle the hot dish carefully. Serve hot with homemade wholemeal bread.

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