Inspired by the traditional North African shakshuka, we bring you a recipe so vibrant and colourful you simply can't resist but to dig in. This nourishing and super filling dish is perfect for any time of the day – breakfast, lunch or even brunch. Whatever your choice, we promise a dish so satisfying that you're guaranteed to make it again soon.
This hearty, comfort meal of gently poached eggs, chunky tomato sauce and crispy roasted gnocchi was made by our amazing @pasta.nipotina.
Ingredienti
Serves 4
You’ll need:
x1 pack Sunny & Luna cauliflower gnocchi
Extra-virgin olive oil
½ white onion
2 cloves garlic
1 ½ tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
½ fresh red chilli, deseeded and sliced, plus extra to garnish
1 fresh red pepper
2 350g jar tomato sauce or 2 tins good-quality chopped tomatoes
Black pepper and sea salt
50g fresh feta
4 fresh eggs
Crusty bread, to serve
Preparazione
Preheat the oven to 200°c (160°c fan). Peel and finely dice your onion, and peel and slice your garlic. In a large heavy-based pan, add the olive oil and onion with a good pinch of salt. Cook gently for 7-8 minutes until soft.
Meanwhile, add the cauliflower gnocchi to a roasting tray and add a drizzle of olive oil. Roast for 15 minutes until crisp and golden, shaking through from time to time.
As the gnocchi cooks, add the garlic, smoked paprika, cumin, coriander, and chilli. Cook for 1-2 minutes until fragrant, then add the chopped tomatoes. Bring to a gentle simmer, and cook gently until slightly reduced.
Once the gnocchi is golden, add to the sauce. Use a wooden spoon to make four ‘nests’ in the sauce, crack in the egg, and sprinkle over a pinch of salt and crack of black pepper. Put the lid on and cook for 5-7 minutes, until your eggs are to your liking! (I like 5 minutes, until the centre is just cooked and still wobbly!)
Garnish with plenty of torn basil leaves, olive oil, salt, pepper, and fresh chilli. Serve with crusty bread and butter to mop up the sauce.