Simplicity is Everything
We know what you might be thinking: of all the dishes to start introducing their premium Egyptian extra virgin olive oils with, Shakshouka is what they pick?
Yes. Yes it is.
We’ll Tell You Why
Because nothing can instill the kind of mental clarity, emotional relaxation, and physical warmth than a freshly cooked pan of Shakshouka in the morning. Maybe you’ll add some milk tea to the equation; maybe you’ll do something with fancy cheese. You might even phone it in and eat a sandwich.
But you won’t. Not today. And we won’t write about the hike we took along the mountaintops of Tibet before we take you to it either.
Why Our Version Works
Simply put: our oil makes all the difference. The rest is all about technique.
We’re not Gordon Ramsay, but we never lose energy when it comes to perfecting our favorite dishes. Whether it’s the specific cut, the secret ingredient (it’s our oil BTW), or the heat management; we’re here to make breakfast better for you.
What You’ll Need
- Rammah Farm Standard Extra Virgin Olive Oil
- 1 onion, peeled and diced
- 1 red pepper, deseeded and diced
- 1 green pepper, deseeded and diced
- 2 garlic cloves, peeled and sliced
- 1 red chili, deseeded and chopped
- 1 teaspoon cumin seeds
- 5 ripe tomatoes, roughly chopped (add a pinch of sugar if the tomatoes aren’t ripe)
- 4 eggs
- Sea salt and freshly ground black pepper
What You’ll Do
- Heat a heavy-based frying pan over a medium heat. Add a dash of Farm Standard Extra Virgin Olive Oil and sweat the onion for 5 minutes until soft.
- Add the peppers and continue to sweat for 5 minutes, then add the garlic and chili and fry for 1–2 minutes until soft and tender.
- Add the cumin and fry for 1 minute, then add the tomatoes, season and cook for 15–20 minutes until the tomatoes have completely collapsed (add 3–4 tablespoons of water to the mixture if the tomatoes aren’t that moist).The mixture should be the consistency of a thick sauce. Stir to mix well, taste and adjust the seasoning.
- Make 4 wells in the tomato mixture and break an egg into each well.
- Cover the pan and cook gently over a medium-low heat for 5–6 minutes, or until the egg white is set and the yolk is still a little runny.
- Serve sprinkled with coriander leaves and chopped spring onion, plus plenty of crusty bread on the side to mop up any juices.
Serving Suggestions
Our own personal touch on this classic Shakshouka dish is easy and effective. Drizzle some Farm Standard Olive Oil at the end and over top to reach that signature Rammah full-bodied Middle Eastern flavor.
Let us know how it all goes, and stick with us for more Rammah Eats on our instagram page https://www.instagram.com/rammaholiveoil
