BumNut Omelette with Persian Feta and Shakshuka sauce

Ingredients for Shakshuka
  1. 3 tablespoons olive oil
  2. 2 onions chopped
  3. 2 medium yellow capsicums, chopped
  4. 2 medium red capsicums, chopped
  5. 7 garlic cloves, finely chopped
  6. 1/4 cup tomato paste
  7. 400g can whole peeled tomatoes, crushed by hand – alternatively use fresh tomatoes from the garden if possible
  8. 1 bay leaf
  9. 2 1/2 tablespoons sugar
  10. 1 tsp salt
  11. 1 Tbsp sweet paprika
  12. 1 Tbsp ground cumin
  13. 1 1/2 tsp freshly ground black pepper
  14. 1 tsp ground caraway
  15. Optional – pinch of cayenne pepper or chilli flakes
  16. Fresh herbs
Ingredients for Omelette
  1. 8 to 12 bum nuts
  2. 250ml cream
  3. salt and pepper to taste
  4. knob of butter and splash of olive oil if required
  1. Heat the oil in a large pot. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes. Add the capsicums and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes. Add a pinch of cayenne pepper or chilli flakes for an extra kick, I leave this out as my kids won’t eat it!
  2. Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes.
  3. Meanwhile crack the bum nuts into a bowl and mix with 250ml cream, salt and pepper.
  4.  Heat a non stick frying pan if possible or use a knob of butter and splash of olive oil (the olive oil stops the butter from burning) and pour mixture in pan
  5. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.
  6. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula
  7. Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
  8. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don’t overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don’t let it get brown.
  9. Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs, Persian Feta and a side of Shakshuka sauce. ( The traditional method – Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.)

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