Recipe: Scarecrow's Shakshouka (baked eggs)

Shakshouka (baked eggs), by Scarecrow. Photo: James Russell

There’s nothing repellent about Scarecrow, Auckland central’s kitchen, grocer and florist.

This ethical recipe is published with assistance from Frenz eggs.

Scarecrow offers simple seasonal delights spiked with Mediterranean and Middle Eastern favours. The philosophy behind the food on its menu and in-store is driven by what's in season and what its suppliers have available.

Chef Ben Barton has run two sustainable seafood evenings, and last week the Scarecrow team joined forces with Kelmarna Community Gardens, artisan bread producer Wild Wheat and Community Fruit Harvesting to create a menu using traditionally wasted food like offal, tag-2 secondary food, yesterday's bread and kale ribs.

Waste conscious consumers who bring along their own cups and containers get a 50 cents discount on takeaway coffee and $1 on takeaway salads. "We like to pass on all the savings to people who forgo the convenience of the disposable; Scarecrow uses only compostable takeaway containers," says Barton.

Shakshouka (baked eggs)

Shakshouka is a North African dish of eggs poached in a spiced tomato sauce. It is one of those recipes with many iterations, so feel free to adjust to your liking and availability. A Turkish version includes courgette and eggplant. The one must is bread to mop up the sauce.

3 tablespoons olive oil
1 large onion
A clove or two of garlic
1 whole roast red pepper
1 small chilli, seeded and stemmed

Sweat down roughly diced onion in olive oil (low heat for 5-10mins)
Add minced garlic, diced chilli and strips of roast red peppers, stir well then add the spices

½ teaspoon smoked paprika
1 teaspoon freshly ground and toasted cumin
½ teaspoon caraway
Salt and freshly cracked black pepper

Cook for a few minutes until aromatic
Add

Tin tomatoes and rinse can to add a little water
Tablespoon tomato paste
½ teaspoon cider or malt vinegar
½ teaspoon brown sugar or honey

Cook at a simmer for 15-20mins until thickened but still loose
Transfer to a ovenproof dish or cast iron pan
Make indentations in the sauce and crack in your eggs

Season with a touch of salt and pepper and add optional extras
Crumbled feta
Cooked and sliced Merguez sausage
Wilted greens

Finish in the oven until cooked to your liking, 7-10mins for soft eggs

Garnish with coriander leaves and yogurt if you like
Serve with bread

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