Penguin Random House SA has shared Yotam Ottolenghi’s recipe for Egg Sambal ‘Shakshuka’, from his new book Comfort.

Comfort is co-written with Helen Goh, Verena Lochmuller and Tara Wigley.

In this much-anticipated new book, Ottolenghi brings his inspiring, flavourforward approach to comfort cooking, delivering new classics that taste of home.

Make a recipe a few times and it becomes habit. Make it enough and it becomes home.

A bowl of pasta becomes Caramelised Onion Orecchiette with Hazelnuts & Crispy Sage, a warming soup is Cheesy Bread Soup with Savoy Cabbage & Cavolo Nero, and a plate of mash is transformed into Garlicky Aligot Potato with Leeks & Thyme.

Weaving memories of childhood and travel with over 100 irresistible recipes, Ottolenghi Comfort is a celebration of food and home – of the connections we make as we cook, and pass on from generation to generation. This is comfort food, Ottolenghi style.

Try the recipe:

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Ottolenghi’s Egg Sambal ‘Shakshuka’

‘Growing up in Malaysia, nasi lemak was something Helen ate a lot of. Wrapped in banana leaves and day-old newspaper, the little packs of coconut rice, spicy sambal, egg and cucumber are sold on nearly every street corner. While this recipe is very much not nasi lemak, it is nevertheless inspired by it. The egg and tomato sauce mingling in the pan reminds us, at the same time, of the Middle Eastern shakshuka which Yotam grew up eating.’

Introduction

This can be made in advance, up to the point just before the eggs are cracked into the sambal. The sambal lasts well in the fridge for up to 3 days. Serve with rice, flatbread or any bread you like.

Ingredients

Serves: 4

• 1½ tsp fennel seeds
• 2 whole cloves
• 2 cardamom pods, seeds from
• ½ tsp ground cinnamon
• 1½ tbsp medium curry powder
• 60ml olive oil
• ½ tsp black mustard seeds
• 20 curry leaves
• 1 (160g) red onion, halved and thinly sliced
• 10g ginger, peeled and finely grated
• 5 garlic cloves, crushed
• 10g coriander, stalks finely chopped and leaves to serve
• 150g datterini (or cherry) tomatoes
• 2 tsp sambal oelek (or your favourite chilli sauce)
• 1 x 400g tin crushed tomatoes
• 100ml tamarind concentrate
• 300ml water
• 15g palm (or light soft brown) sugar
• 5 eggs
• salt and black pepper

Method

Put the fennel seeds, cloves and cardamom seeds into a small dry frying pan and place on a medium-low heat. Toast lightly for about 2 minutes, until fragrant, then grind to a powder in a spice grinder or a pestle and mortar. Add the cinnamon and curry powder and set aside.

Put 3 tablespoons of the oil into a large sauté pan (for which you have a lid) – about 26cm wide – and place on a medium heat. Add the mustard seeds and 10 curry leaves and cook for 1 minute, until the seeds begin to pop. Add the onion and cook for about 7 minutes, stirring frequently, until they are starting to colour. Add the ginger, garlic, coriander stalks and fresh tomatoes, cook for another 5 minutes, then add the fennel spice mix. Cook for 2 minutes, until fragrant, then add the sambal oelek, tinned tomatoes, tamarind, water, sugar and 1¼ teaspoons of salt. Stir well and bring to a simmer. Reduce the heat to medium-low and cook for 20–25 minutes, uncovered, until thickened.

Crack the eggs into the sambal and sprinkle a little salt and pepper over each egg. Cover the pan and cook for 7–8 minutes, until the egg whites are fully cooked and the yolks are soft.

Meanwhile, put the remaining tablespoon of oil into a small pan and place on a medium heat. Add the rest of the curry leaves, cook for about a minute, until very fragrant, then remove from the heat. When the eggs are ready, drizzle the oil and fried curry leaves over the eggs, scatter over the coriander leaves, and serve.

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Extracted from Ottolenghi Comfort by Yotam Ottolenghi and Helen Goh (Ebury Press), out now in South Africa from Penguin Random House. All photography by Jonathan Lovekin.

 

 

Categories Cookery International Lifestyle Non-fiction

Tags Comfort Penguin Random House SA Recipes Yotam Ottolenghi