How to make shakshuka with cucumber and lemon dip

A healthy dollop of coconut milk yogurt and sourdough bread put a modern spin on a classic dish

Shakshuka with cucumber and lemon dip

Serves 2-4

1 small red onion, finely chopped
2 cloves of garlic, grated
1 red pepper, deseeded and chopped
2 tbsp tomato purée
1 tbsp coconut oil
1 ¼ tsp cumin
1 tsp smoked paprika
¼-½ tsp cayenne pepper 
¼ tsp ground coriander
¼ tsp ground cinnamon
1 tsp coconut sugar
2 tins chopped tomatoes
Handful of cherry tomatoes, halved
20g CO YO natural coconut milk yoghurt
½ lemon, juiced
4-6 free-range eggs
Handful of coriander and parsley, chopped, to garnish
Fresh, crusty gluten-free sourdough bread
Salt and pepper, to taste

For the cucumber and lemon dip

4 heaped tbsp CO YO natural coconut milk yoghurt
½ cucumber, grated, water squeezed out
Handful of fresh mint
½ lemon juiced
Salt and pepper, to season

Start by making the cucumber and lemon dip. Simply stir the ingredients together, ensuring you’ve squeezed as much water from the cucumber as possible, seasoning to taste. Place in the fridge while you make the shakshuka. Heat some coconut oil in a pan on a medium heat until melted. Add the onion and garlic and cook, stirring often until the onion softens. Add the red pepper, tomato purée and spices and cook for another minute or two, continuing to stir.

Pour in the chopped tomatoes, along with the cherry tomatoes and coconut sugar. Stir well and then simmer for around 10 minutes, uncovered, until the mixture starts to reduce. Add a splash of water if the mixture starts to dry out or stick to the pan.

Stir through the CO YO, lemon juice and herbs, then season to taste. Next, make four to six small wells in the sauce. Break the eggs into a cup, one at a time, and gently add to the wells. Cook until the eggs are just set, but leaving the yolks runny. Serve with fresh herbs scattered over the top and dollops of the cucumber and lemon dip. Use the bread to mop up the sauce.

Recipe from coyo.com