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 stock of your choice
500g wild venison mince
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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