Mushroom Shakshuka

Ingredients

• 150g Chestnut Baby mushrooms, sliced
• 3 eggs
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1 tbsp olive oil
• 1 fresh green chilli, chopped
• 1 tin of chopped tomatoes
• ½ red pepper, sliced
• 30g spinach
• ½ tsp smoked paprika

Molcajete Salsa (Ash)

• 2 Bell Peppers
• 2 Red Onions
• 4 Tomatoes
• 1 Chilli
• 1 Lime
• 1 Tbsp Olive Oil
• Handful of chopped coriander

Method

1. Set up your grill for Half & Half Technique (charcoal on one side, no charcoal on the other.
2. Fire up your coals (lump wood charcoal only/no briquettes). Once coal is cooking, carefully place the peppers, onions, chillis and tomatoes onto the white coals. Turn the veggies every 3-5 minutes until you’ve achieved a lovely little char on the veg.
3. The chillis will be done first, followed by the tomatoes, peppers and onions. Take them off to cool.
4. Roughly peel as you want to keep a little bit of the charred goodness. Chop and combine.
5. Squeeze in a lime, mix in a TBs of olive oil and finally mix in your chopped coriander.
6. Heat the oil in the pan and soften the onions, garlic and peppers. Add the mushrooms, paprika and give good stir. Cook for 4-5 minutes. Add the tomatoes and simmer for a few minutes.
7. With a spoon, make small indentations in the sauce the create a little vessel to cook your eggs.  Crack your eggs and gently drop them into the sauce.
8. Turn the heat down, cover and cook for 6-8.  Go soft or go hard, just make sure they are cooked.
9. Serve with toast or crusty bread to mop up the next level sauce and salsa.