Wild Venison Shakshouka
A warm and hearty breakfast - worth getting out of bed for during those chilly months. Serve it with pita or naan straight out of the oven, or hummus, salad and roast potatoes for a filling brunch.
Ingredients (serves four)
1 Onion sliced
5 Coves garlic minced
1 Splash of cooking oil
1 tbls. smoked paprika
3 Sprigs thyme
1 Pinch of coriander seeds
1 Pinch of cumin powder
400g Diced canned tomato
400g Canned tomato passata
80g Sundried tomato sliced
400g Borlotti beans drained and rinsed
400g Fagiola blanca beans
500ml Reserved venison stock
1⁄2 Venison shoulder braised and pulled
4 Eggs
1⁄2 Stale loaf of sourdough crumbed
1⁄2 Bunch chopped parsley
100g Shredded Parmigiano Reggiano
Salt and pepper to taste
How to make it
- Mix bread crumb with Parmigiano cheese and parsley and set aside
- Heast large skillet with cooking oil and sweat onions and garlic until tender
- Add spices and thyme and saute for 2 minutes
- Deglaze pan with the canned tomatoes
- Add beans, sun dried tomatoes and shredded venison shoulder
- Add venison stock and bring to a gentle simmer
- Season to taste
- Gently indent pockets and crack eggs into them
- Place lid over pan and bake until eggs are almost cooked
- Add bread crumb mix and bake until golden brown
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