Shakshouka with Baby Marrow

About 2 weeks ago I was in London for a short trip. I haven’t been to London in about 10 years so it was great to go back and it was during the Rugby World Cup so there was a great atmosphere! I was also super excited to try some new and different restaurants, the food scene in London is very exciting.



 My first stop was the Borough Market, which was so good I went back for a second time. The produce, meat, cheese and seafood there is amazing and the small stalls sell delicious food. I had the best scotch egg I have ever had with crispy perfectly cooked sweet potato fries.



Something a little more fancy is the Madison, an amazing rooftop bar with the most spectacular view of St Paul’s Cathedral, right next door. It is quite pricey (coming from South Africa with that exchange rate everything is pricey) but the view and setting is totally worth it. I also had a great meal at Daylesford Organic in Notting Hill and a picnic in Hyde Park with some delicious Whole Food market treats and a tasty snack at Kensington Wine Bar. I am also partial to Pret a Manger – the lobster sandwich and green juice are seriously good. The best meal I had was at the Hour Glass, a small cosy restaurant in Chelsea. Everything our table ordered was delicious, I would definitely go back!


On a side note, the coffee in the UK is horrible! I only had one good cup the whole time I was there as this tiny little shop where an Italian guy served Illy coffee. Apart from that it was awful!



The recipe today is a great Meat-Free Monday option but is also good for a quick Sunday dinner or even breakfast. It is a middle eastern dish of spicy tomato with poached or baked eggs. The runny eggs in the tomato is mopped up with a good piece of ciabatta. Coupled with some grated baby marrow and hummus, this is a seriously good dish!



Shakshouka with Baby Marrow

Adapted from Woolworths Taste Magazine (July)

Serves 4

  • 1/2 red onion, finely chopped
  • 4 cloves of garlic, thinly sliced
  • 2 tins of cherry tomatoes
  • 1 Tbsp tomato paste
  • 1 Tsp coriander seeds
  • 1 Tsp cumin seeds
  • 2 Tsp paprika
  • 1 Tbsp red wine vinegar
  • 1 chilli, finally chopped
  • 4 baby marrows, grated
  • 4-6 eggs
  • Serve with hummus and rocket
  • Salt and Pepper

  1. Put a pan on medium heat and toast the cumin and coriander seeds
  2. When slightly toasted, use a pestle and mortar to roughly crush (if you don’t have a pestle and mortar use about 3/4 Tsp of ground coriander and cumin)
  3. Drizzle some olive oil in the pan and add the onion, paprika, chilli and garlic
  4. Cook for 3-5 minutes until the onions of soft
  5. Add the tomatoes, tomato paste, cumin, coriander and seasons
  6. Add about 1/2 tin of water to loosen the sauce
  7. Simmer for 15 minutes
  8. Add the vinegar, and taste the sauce (adjust the seasoning and add more vinegar if necessary)
  9. Turn down the heat and crack in 4-6 eggs
  10. Simmer for another 10 minutes or until the eggs are cooked (put a lid on the pan to help the eggs cook)
  11. Served with grated baby marrow, hummus, ciabatta and rocket

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