olive oil Archives

Afternoon tea

Mushroom tartlets

30 minutes

Beef recipes

Spicy steak kebab tacos with pickled pineapple

5 minutes

Brinjal recipes

Brinjal-and-tomato tart with rocket

50 minutes

Chickpea recipes

Potato skins with cold blistered tomatoes, yoghurt and chilli chickpeas

Broccoli recipes

Broccoli pesto pasta

15 minutes

Bread recipes

Pull-apart pizza roll

40 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.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Turkish-inspired eggs with crispy chorizo and pita toast

Roasted sweet pepper, ricotta and Parmesan tarts

Gorgonzola, plum and proscuitto pizza

Mushroom tartlets

Spicy steak kebab tacos with pickled pineapple

Brinjal-and-tomato tart with rocket

Potato skins with cold blistered tomatoes, yoghurt and chilli chickpeas

Broccoli pesto pasta

Pull-apart pizza roll

Spicy prawn and chorizo with roasted sweet potato

Home-made pasta with hazelnut butter sauce

Baked shakshuka with feta and home-made labneh

Baked shakshuka with feta and home-made labneh

Ingredients

Method