Venison Shakshuka
Servings:
2 people
This is another great way to use your lovely venison ragu, Shakshuka is a classic poached egg dish full of warmth and spice from North Africa, the Tunisians claim it as theirs, but then so do the Moroccans and the Algerians - independent of the origins, we hope you enjoy this and it will become a regular staple.
Ingredients
- 200 g venison ragu (pre-made, see recipe linked below)
- 1 red pepper
- 1 small red onion
- a good pinch of chilli flakes
- 1 tsp cumin
- 1 tsp coriander seeds
- 1 tbsp smoked paprika
- 2 cloves of garlic
- a few leaves of fresh coriander & basil if you have them
- 4 eggs
- a little olive oil
To serve
- 2 flat breads / pitta breads
- 100 g greek yoghurt
- a pinch of salt and your choice of herbs / a sprinkling of smoked paprika
Instructions
- Start by making your venison ragu, or defrosting if you have previously made a batch.
- Slice the peppers, taking care to remove the seeds, chop the garlic, and slice the onion.
- In an oven-proof pan (ideally one with a lid) begin by heating the oil over a moderate heat and adding the onion and peppers – let them cook together for around 10 minutes before adding the garlic and the spices, cook for another 5 minutes then pop in the ragu, adding a little water if it needs it (it wants to end up a bit saucy but not too runny).
- Now, crack the eggs directly onto the hot mixture and then drizzle each with a tiny splash of olive oil and a pinch of salt, then put the lid on the pan and pop it in a hot oven for about 10 minutes – just about long enough to toast a few pitta breads and spice some yoghurt. Once the eggs are set but still slightly ‘runny-yolked’ remove the pan from the oven, scatter over the fresh herbs and serve at the table with a large spoon for dishing up.
Recipe Notes
You can play very fast and loose with the ingredients for this, sometimes we fling in all sorts of oddments hanging around and other times it’s a more formally planned affair – it’s a great trick to have up your sleeve – simply defrost a tub of ragu from the freezer, grab a few things from the fridge and a couple of eggs and Robert, as they say, Is your father’s brother.
This is another great way to use your lovely venison ragu, Shakshuka is a classic poached egg dish full of warmth and spice from North Africa, the Tunisians claim it as theirs, but then so do the Moroccans and the Algerians - independent of the origins, we hope you enjoy this and it will become a regular staple.
Ingredients
- 200 g venison ragu (pre-made, see recipe linked below)
- 1 red pepper
- 1 small red onion
- a good pinch of chilli flakes
- 1 tsp cumin
- 1 tsp coriander seeds
- 1 tbsp smoked paprika
- 2 cloves of garlic
- a few leaves of fresh coriander & basil if you have them
- 4 eggs
- a little olive oil
To serve
- 2 flat breads / pitta breads
- 100 g greek yoghurt
- a pinch of salt and your choice of herbs / a sprinkling of smoked paprika
Instructions
- Start by making your venison ragu, or defrosting if you have previously made a batch.
- Slice the peppers, taking care to remove the seeds, chop the garlic, and slice the onion.
- In an oven-proof pan (ideally one with a lid) begin by heating the oil over a moderate heat and adding the onion and peppers – let them cook together for around 10 minutes before adding the garlic and the spices, cook for another 5 minutes then pop in the ragu, adding a little water if it needs it (it wants to end up a bit saucy but not too runny).
- Now, crack the eggs directly onto the hot mixture and then drizzle each with a tiny splash of olive oil and a pinch of salt, then put the lid on the pan and pop it in a hot oven for about 10 minutes – just about long enough to toast a few pitta breads and spice some yoghurt. Once the eggs are set but still slightly ‘runny-yolked’ remove the pan from the oven, scatter over the fresh herbs and serve at the table with a large spoon for dishing up.
Recipe Notes
You can play very fast and loose with the ingredients for this, sometimes we fling in all sorts of oddments hanging around and other times it’s a more formally planned affair – it’s a great trick to have up your sleeve – simply defrost a tub of ragu from the freezer, grab a few things from the fridge and a couple of eggs and Robert, as they say, Is your father’s brother.
