Shakshuka with a Tahini and Hollandaise Sauce

This bank holiday I partnered with Maille to create an easy, delicious purse-friendly recipe for four, I knew the answer had to be my go-to: a classic shakshuka topped with a tasty Maille Hollandaise and tahini sauce combo. This dish costs under £10.00 to create, but there’s no denying it fills you up well!

I love a classic #Hollandaise eggs dish, but as you know I adore doing things the middle eastern way and this recipe is totally gorgeous and will effortlessly elevate your brunch without breaking your bank OR back in the kitchen (see I'm always thinking of you!). There’s nothing better than a home cooked recipe that’s just as delicious (and cheaper ) than eating out!

 So, if you’re looking for recipe inspo for brunches this summer, Maille’s Hollandaise sauce is a winner, so give this a whirl!

You can pick up the Maille Hollandaise at Asda, Sainsburys and Waitrose online and in-store nationwide.

Cooking tips:

  • Two ways to cook the eggs. Either place a lid on top of the pan or use an oven proof pan to place under the grill and cook the top.

  • You can use loads of fresh tomatoes instead of canned, but canned cuts the time and price in half!

  • You can add more eggs into the pan but I have done this to be perfect for four people!

  • You can make extra tahini hollandaise to add in the shakshuka and to spread on your toast.

Ingredients:

  • Two Fresh Plum Tomatoes (roughly chopped)

  • Two Shallots (sliced thinly)

  • 2 TBSP Cumin

  • 1 TBSP chilli powder (optional)

  • 2 Tins Chopped Tomatoes

  • 3 Garlic Cloves (chopped finely)

  • Handful Basil

  • Handful Parsley

  • 2 Long Jarred Peppers (roughlu chopped, you can use fresh, will take longer to cook)

  • 4 TBSP Maille Hollandaise

  • 2 TBSP Tahini

  • Olive Oil or Vegetable Oil

  • Juice of 2 Lemons

  • Salt

  • Extra Parsley (for garnish, optional)

Method:

  1. In a pan, add enough oil to coat the base and then add in your cumin, garlic and shallots.

  2. Place on a medium to high heat and allow the ingredients to sizzle and for the shallots to turn translucent.

  3. Then add in your chopped tomatoes, fresh tomatoes, peppers, chilli powder if using and leave to simmer on a medium heat for 15-20mins. You’ll notice the dish is quite watery, We want some of that water to go so that our eggs can sit nicely in it.

  4. Once it has simmered, add in salt and taste. Then add in juice of half a lemon, basil and parsley and mix through well.

  5. Make 4 little wells/dips in the tomato base and one by one crack an egg in each of them so they can sit nicely nestled in the holes.

  6. Once you have added all your eggs. Place a lid on top and leave them to cook until the whites are cooked and then till how you like the yolks done.

  7. While the eggs are cooking you can make your tahini hollandaise by adding the tahini, hollandaise sauce, lemon juice and a pinch of salt into a bowl and mixing together till smooth.

  8. Once you are happy with your eggs, drizzle over your tahini hollandaise dressing, garnish with some extra parsley and serve right away while it’s still hot! Enjoy with your family or friends!

Breakfast, Lunch, Free-FromDina MackiComment