Encona African Shakshuka
Cooking Time: 20 mins Prep time: 10 mins
1 tbsp olive oil
4 rashers of smoked streaky bacon, sliced into 1 cm slices
1 white onion, sliced
1 clove of garlic, minced
1 red pepper, sliced
1 ripe plantain, diced
1 tsp cumin seeds
3 tbsp Encona African Peri Peri Sauce
400g tin chopped tomatoes
400 ml chicken stock or water
Fresh coriander leaves, to serve
Encona West Indian Original Hot Pepper Sauce, to serve
Toasted sourdough, to serve
1) Drizzle the olive oil in a heavy bottomed skillet that has a lid and set over a medium-high heat. Add the bacon, cooking for 5 minutes until crisp, then remove the bacon with a slotted spoon onto a kitchen paper lined plate. Remove the cooking oil from the skillet, leaving 1 tbsp.
2) Turn down the heat a little, and add the onion. Cook gently until translucent, without browning, for about 5 minutes. Add the garlic and cook for 2 minutes.
3) Add the red pepper and cook for 3 minutes until soft. Add the plantain, then sprinkle over the cumin seeds. Cook for a further 3-5 minutes until the plantains are golden brown.
4) Return the bacon to the skillet. Pour in the Encona African Peri Peri Sauce, the chopped tomatoes and stock or water. Bring to a simmer then leave to reduce for 5 minutes, stirring occasionally.
5) Crack the eggs into each quarter of the pan, then spoon a little sauce over the eggs to bury them slightly in the sauce. Reduce the heat and cover with a lid, leaving the eggs to cook so that the eggs are still runny, for 5-7 minutes.
6) Serve with Encona West Indian Original Hot Pepper Sauce over the eggs, a sprinkling of fresh coriander leaves, and toasted sourdough.