Tomami-Shakshuka with Tomami-Hummus

#2

vegetarian

main course

difficult

Stevan Paul

INGREDIENTS FOR 4 PERSONS

• 2 onions
• olive oil
• 2 tbsp. Tomami #2 (Tomato)
• 2 tablespoons ajvar paprika paste
• 2 cans of tomatoes (425g each)
• 1 clove of garlic
• 2-3 pinches of Ras el Hanout seasoning mixture
• 1-2 tsp. sugar
• salt
• 4 eggs (size M)

For the Hummus

• 1 can of chick peas (400 g)
• 1 tbsp. Tomami #2 (Tomato)
• 1 tahine (sesame paste)
• 1-2 tbsp lemon juice
• 1 small clove of garlic
• salt
• piment d’espelette (alternatively chilli flakes)
• 1 tsp. black sesame seeds
• 1 spring onion
• 40 g Feta
• some dill leaves
• lemon slices

INSTRUCTIONS

Drain the chick peas (put aside 1 tbsp.), puree in a mixer with Tomami #2 (Tomato), tahine, lemon juice, half the clove of garlic and 1-2 tbsp. water until creamy. Season the hummus with salt and piment d’espelette.
Cut the onions into slices and simmer gently for 6 minutes. Deglaze with Tomami #2 (Tomato), stir in the ajvar, and add the chunky tomato ragout. Season with garlic and Ras el Hanout, add sugar and salt. Allow to boil down for 10 minutes, stirring constantly. Press 4 troughs into the tomato/onion pan, and break an egg into each trough. Using a wooden spoon handle, gently mix the egg whites slightly with the tomato sauce; do not damage the egg yolks. Simmer for another 8-10 minutes and allow the egg whites to set. Remove from the heat and leave to cool for a few minutes.

Fry the black sesame seeds in a pan without oil for 3-4 minutes. Cut the spring onions, finely crumble the feta and put everything onto the shakshuka. Decorate with dill leaves. Place the remaining chick peas on top of the hummus, drizzle with more olive oil, sprinkle with sesame seeds and serve with lemon slices. A Tomami recipe by Stevan Paul.