I'm sharing a newly created shakshouka recipe using Ras El Hanout (a beautiful spice blend).
I met Tom, the owner of Freshly Spiced a few months ago at my local food market and got chatting to him about his company. Since I’ve been to his workshop and learnt about the value of freshly ground spices and the difference between Tom’s handmade blends to the dried packages I buy in the shops.
I’ve been so blown away by how much more flavour they have and also the importance of reading the sell by date. I’ve been trying his blend packets and using them in my baking & cooking and wanted to share it with you.
1 red pepper
1 red chilli
3 cloves garlic
1 tin chopped tomatoes +half the can of water
1 tsp sage
1 tbsp smoked paprika
½ tsp paprika
2 tbsp ras el hanout (I used Freshly Spiced)
100g potatoes (I used new potatoes)
large pinch of salt & pepper to taste
In a pot, bring the chopped new potatoes to boil, then simmer for a further 10 minutes
In a large pan fry off the chopped onion and chilli in a pan with a large glug of olive oil
Add the minced cloves of garlic and fry for around 1 minute
Add the chopped fresh tomatoes, then add all the dried spices and fry for around 5 minutes before adding the tinned tomatoes
Pour in ½ the tin of water into the mix (feel free to add a dash more if you like a thinner consistency)
Once the potatoes are soft, add them to the shakshouka then leave to simmer and infuse for another 5-10 minutes
Taste test, adding a little more salt and pepper if needed.