Potato and garlic shakshuka — a Honey & Co recipe - Financial Times

Our aim is always to make life — ours and yours — as delicious as possible. But we accept that sometimes we don’t make it easy. From time to time, we have sent you off to butchers for largely forgotten cuts of meat and to fishmongers for obscure seafood in season for 45 minutes a year.

We have made you track down rare fruit and vegetables, nuts and pastes, bottles of exotic syrups, flower waters and single-origin spices from faraway lands. We have made demands on your time too, not to mention your skills in the kitchen — we have asked you to stuff fish, meat and vegetables; to carve artichokes; to make pastries and bread, toppings and fillings . . . 

We have done all these things — and we will again. In our quest for a more delicious life, we spare no expense or effort. And we are always amazed — and forever grateful — when you go on these journeys with us. We hope that the results have always been worth it.

You won’t need to take the day off to shop for and prepare this dish. In fact, all the ingredients for it are probably already in your kitchen (maybe not the thyme, granted, but that can be replaced with dried bay leaves or just omitted altogether). Eggs, garlic, onion and potatoes come together in a dish that is a doddle to make, delicious and, we think, rather special.

The caramelised garlic has a deep and savoury flavour that tastes almost like a beefy stock but without the faff. The potatoes and onions are melt-in-your-mouth soft, sweet and comforting. And then there are the just-cooked eggs with their unctuous, rich, dripping yolks . . . 

This will take your brunch game to the next level. It also makes for a great family dinner when there’s nothing in the house. Sometimes good things do come easy.

© Patricia Niven

Potato and garlic shakshuka

Serves four

Method

1. Pour the olive oil into a large, deep frying pan (or sauté pan) and add the four halves of garlic bulbs (skin on) flat-side down. Place on a low heat and don’t move or touch for about 10 minutes. Flip the garlic heads. They should be lightly golden all over the cut face. If not, let them slowly cook for another five minutes.
2. Add the bunch of thyme to the oil — it will fizz a little — and continue cooking for another few minutes before adding the sliced onions (still on a low heat). Remove the caramelised garlic halves one at a time and discard their skins.
3. Return the garlic cloves to the frying pan. Cook for 10 minutes while the onions soften, then add the potatoes and salt. Mix well, cover and cook for a further 10 minutes. Mix again and repeat.
4. Remove the bunch of thyme from the pan (picking some leaves to set aside for later), add 150ml water and increase the heat to medium-high, so the water boils.
5. Boil for five minutes, check that the potatoes are soft (if not, cook for a little longer) then crack the eggs all over the surface. Add a load of freshly ground black pepper and the picked thyme leaves. Cover and cook for five minutes (or until the whites have set but the yolks are still runny) and serve hot.

Email Sarit and Itamar at honeyandco@ft.com; Instagram @Honeyandco;

Follow @FTMag on Twitter to find out about our latest stories first. Listen to Culture Call, the FT’s transatlantic culture podcast, which interviews people shifting culture in London and New York. Subscribe at ft.com/culture-call, Apple Podcasts, Spotify or wherever you listen to podcasts.

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Potato and garlic shakshuka — a Honey & Co recipe - Financial Times
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