ground cumin Archives

Chicken recipes

Easy tandoori chicken skewers

25–30 minutes

Lamb recipes

Grilled lamb schwarma

40 minutes

Breakfast recipes

Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil

20 minutes

Indian recipes

Easy Indian-style curried eggs

40 minutes

Vegetarian recipes

Baby marrow and fennel salad

35 minutes

Cauliflower recipes

Cumin-spiced cauliflower with roast tomatoes

45 minutes

Chicken recipes

Spicy grilled chicken

30 minutes

Baked shakshuka with feta and home-made labneh

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus overnight chilling time

Cooking Time 50 minutes

Ingredients

For the labneh:

2 cups full-cream plain yoghurt

For the shakshuka:

3–4 T olive oil
1 medium red onion, halved and thinly sliced
1 bulb fennel, halved and thinly sliced
2 red peppers, halved and thinly sliced
2 cloves garlic, grated
2 t sweet paprika
2 t ground cumin
crushed chillies, a pinch
2 x 400 g cans tomatoes
2 T tomato paste
1 cup vegetable stock
sea salt and freshly ground black pepper, to taste
8–12 free-range eggs
100–200 g feta, crumbled
3–4 T parsley, finely chopped
pitas, warmed, for serving
hot sauce, for serving (optional)

Method

To make the labneh, line a large strainer or colander with clean muslin or a coffee filter. Place over a bowl. Pour in the yoghurt. Cover and chill overnight until thick.
Preheat the oven to 180°C. Gently heat the oil in a large ovenproof pan. Add the onion and fennel and cook gently until starting to soften. Add the red peppers and cook, stirring occasionally, for about 15 minutes or until very soft. If necessary add a little more oil. Stir in the garlic and spices.
Crush the tomatoes and add with any juices. Stir in the tomato paste, stock and a little seasoning. Simmer uncovered for 10 minutes, or until thickened but still saucy.
Make 8–12 indentations in the sauce and carefully break in the eggs. Top with the feta and parsley. Moisten with a slick of olive oil. Bake for 8–10 minutes, or until the whites are set and the yolks are slightly runny.
Serve immediately, adding spoonfuls of labneh at the table. Pass around the warm pitas and hot sauce.

Cook's note: Add feta and fennel for a delicious twist to this much-loved Middle Eastern-inspired dish.

Browse more brunch recipes here.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Easy tandoori chicken skewers

Grilled lamb schwarma

Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil

Easy Indian-style curried eggs

Baby marrow and fennel salad

Cumin-spiced cauliflower with roast tomatoes

Spicy grilled chicken

Goat’s cheese and pea fritters with beetroot

Crowd-pleasing crispy fish tacos

Siba’s finger-snack ribs

Marinated charred vegetables with butter beans

Baked shakshuka with feta and home-made labneh

Baked shakshuka with feta and home-made labneh

Ingredients

Method