Have you tried ajvar yet? It’s a widely available in many NZ supermarkets.
Ajvar (pronounced “EYE-var) is a treasure of the Balkans, particularly the cuisines of Bosnia, Serbia, North Macedonia, and Romania. Ajvar is a versatile roasted red capsicum sauce or spread, sometimes made with eggplant adding. Ajvar has a very unique taste, smoky and sweet, tangy, with a bitter notes to balance a sweetness of capsicum. The texture can range from a formless paste to a mash with distinct chunks.
Shakshuka made from ajvar is a real treasure, so flavourful and aromatic. It also saves your time, as you no need to wait until the capsicums are fully cooked.
Ajvar Shakshuka. A Quick and Easy Way.Course: Lunch, Breakfast, MainCuisine: Southeast Europe, Israeli, BalkanDifficulty: Easy
Shakshuka made from ajvar is real treasure, so flavourful and aromatic. It also saves your time, as you no need to wait until the capsicums are fully cooked.
Ajvar is a versatile roasted red capsicum sauce or spread, sometimes made with added eggplant.
1 large brown onion
2 garlic cloves
2 cups sweet Ajvar
4 free-range eggs
1/2 teaspoon cumin seeds
fresh oregano leaves
freshly baked bread to serve
- Preheat a pan over medium heat. Add one tablespoon of olive oil, onion and garlic, cook until onion is soft. Add the cumin seeds and cook for another minute. Add ajvar, bring it to a boil adding enough water to keep it the consistency of a pasta sauce. Season shakshuka with salt, sugar (if needed, usually ajvar is a sweet enough) and black pepper.
- Make four gaps in the mixture, crack the eggs one by one pouring it into each gap. Gently mix egg white with tomato sauce using a fork, but keep the egg yolks whole. Sprinkle the egg yolks with a little salt, close the pan with a lid. Cook the eggs until the whites are firm and the yolks have thickened but are not hard (poached eggs), about 2- 3 minutes.
- Remove the eggs with a spoon, place onto plates, and serve with the remaining sauce, fresh oregano leaves and bread. Enjoy!