Tess Prince is an Ibiza-based international chef and food writer.
She condenses her 20 years’ experience which includes her role as resident chef at soul adventures – one the world’s leading Kundalini Yoga retreats in Ibiza, France and India.
Tess is also a private chef to Ibiza’s visiting A-list celebrities, names cannot be mentioned but if you know your food and know the island, you will know of Tess.
Passionate about food and nurturing the soul through the provision of exquisitely presented food-art, her dynamic and bubbly personality explains why she is a hit with the local media.
This recipe is a stunning seasonal twist on Shakshuka, which is said to be of Tunisian or Yemini origin.
The most popular style is the ‘Israeli version’ where the eggs are poached in a spiced tomato sauce, with optional Feta on top.
“I suppose it’s rather like Mexican huevos rancheros – but even better. The base is a punchy rich spiced Tomato and red Pepper sauce, with organic free range Eggs, steamed shelled Peas and crunchy Asparagus.”
Tess adds: “It’s then dotted with a Kefir Yoghurt, a sprinkle of Sumac and pink Ibiza Peppercorns.”
“It’s an easy but elegant one-pot wonder where you can add lots of veggies, and feel even better about yourself!”
She likes to add the steamed Asparagus and Peas at the end, as it maintains a beautiful crunch and a clean, contrasting texture and flavour.
You can visit Tess’s website, her Facebook or her gorgeous Instagram account for more inspirational foodie goodness.
Ingredients
- Optional Garnishes
Instructions
- Start by lightly steaming the asparagus and fresh peas for approximately 3 minutes.
- Plunge into chilled water, drain and set aside.
- Preheat the oven to 180 degrees.
- Warm the oil in a large, oven-safe pan over medium heat.
- Add the olive oil, onion , stir often until the onions are tender and turning translucent (about 4 to 6 minutes).
- Add the garlic, peppers, cumin, paprika and red pepper flakes.
- Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.
- Pour in the tinned tomatoes with the tomato purée and add the coriander.
- Stir and let the mixture come to a simmer.
- Turn off the heat adjust the seasoning with salt and pepper as necessary.
- Use the back of a spoon to make a well near the perimeter and crack the egg directly into it.
- Repeat with the remaining 4 to 5 eggs, depending on how many you can fit.
- Sprinkle a little salt and pepper over the eggs.
- Carefully transfer the pan to the oven and bake for 8 to 12 minutes, checking often once you reach 8 minutes.
- They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft.
- They should still jiggle in the centers when you shimmy the pan. (Keep in mind that they’ll continue cooking after you pull the dish out of the oven.)
- Top with the cooked asparagus, peas and fresh leaves and sumac and pink peppercorns, if desired.
- Serve in bowls with warm flatbreads or crusty bread on the side.
Notes
Useful items for this recipe
