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Recipe: Eggs shakshuka made the PNG way
Food A MIDDLE EASTERN FAVOURITE
EGGS SHAKSHUKA
BY NATALIE CHOLOHEI | PHOTOGRAPHS: POLIAP M’BULEAU
The Port Terrace Restaurant & Bar has added eggs shakshuka to its menu, a much-loved spicy Middle Eastern dish that can be prepared with local ingredients. The restaurant’s head chef, Riane Stubbs, shares his recipe on these pages with PNG Now readers.
The chef, who has worked around the world, including in Fiji, Brunei, Singapore, Ukraine, Qatar and United Arab Emirates, says shakshuka is simple to make. The bonus is that it’s healthy.
The Port Terrace Restaurant & Bar is open seven days a week from 6am to 10pm, at the Crowne Plaza Residences, portrestaurant.com.pg.
SHAKSHUKA
Serves 2–4 Easy to make
INGREDIENTS
1 tbsp olive oil 2 red onions, chopped 1 red chilli, deseeded and finely chopped 1 tsp coriander powder 1 tsp cumin powder 1 garlic clove, sliced small bunch coriander stalks and leaves, chopped separately 550g cherry tomatoes 1 tsp caster sugar 4 eggs
HOW TO DO IT
1 Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic, spices and coriander stalks for five minutes until soft. Stir in the tomatoes and sugar, then let bubble for 8–10 minutes until thick. (Can be frozen for one month.) 2 Using the back of a large spoon, make four dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6–8 minutes, until the eggs are poached to your liking. Scatter with the coriander leaves and serve with crusty bread.
BIG TICKS FOR SHAKSHUKA
✔ It’s affordable. ✔ Great for breakfast, lunch, or dinner. ✔ Eggs provide excellent-quality protein. ✔ All ingredients healthy and vegetarian.
