Shakshuka is traditionally a dish of poached eggs cooked in a tomato sauce, flavoured with paprika, garlic and cumin. This version is different but delicious – the eggs are poached inside the rice & grated carrot mixture, flavoured with miso!
Preparation Time: 25 minutes plus 20 minutes cooling
Cooking Time: 40 minutes
Serves: 6 people
Ingredients:
300g short-grain white rice
~
2 tablespoons miso paste
3 tablespoons soy sauce
1 ½ tablespoons honey (or agave nectar for vegan option)
2 teaspoons rice vinegar
~
2 tablespoons sesame oil
2 large red onions – chopped
1 tablespoon grated fresh ginger
2 large cloves garlic – grated
2 medium carrots, coarsely grated – approx. 220g
2 tablespoons toasted sesame seeds
120g baby spinach
6large eggs
Garnish: 2 tablespoons toasted sesame seeds
Method
Cook rice as per the cooking instructions. Spread onto a tray lined with baking parchment and cool in refrigerator 20 minutes.
In small bowl, whisk together the miso paste, soy sauce, honey, and vinegar. Set aside.
Heat the sesame oil in large non-stick pan on medium heat. Add the red onion and cook for 5 minutes, stirring occasionally, until golden brown and tender.
Stir in ginger and garlic and cook another 30 seconds.
Add rice and toss to coat, then fold in the grated carrots. Create a well in the centre and pour in the miso mixture. Fold to combine and cook for about 5 minutes stirring occasionally until the rice is hot. Stir in the spinach, them make 4 wells in the centre of the rice and add one egg into each. Add the saucepan lid and poach the eggs for about 5 minutes or until just set.
Garnish with toasted sesame seeds.
Take the saucepan to the table and serve immediately.
