Shakshuka with Potato Pesto Focaccia from Woodstock Bakery



Shakshouka is a Middle Eastern dish served in a cast iron pan or tajine, accompanied by bread to mop up the sauce. I first had it in Turkey and they make it with a garlic sausage. You could easily adapt this recipe to your liking by adding chorizo or making it vegetarian and adding mushrooms instead. The options are endless. This doesn’t have to be served as a breakfast, it could easily be a quick budget friendly dinner too. This is a great way to feed a family or a group of friends coming over for Sunday brunch.



2 cloves of garlic
1 red chill, chopped
1 onion, chopped
1 red pepper, sliced thinly
1 tsp cumin
1 tsp smoked paprika
1 tsp sugar
1 tin chopped tomato
1 tbsp tomato puree
1/2 cup water
1 bay leave
4 eggs
smoked pork cocktail sausages



Heat a bit of olive oil in a large non-stick pan and add the garlic and chilli, fry for about 1 minute. Add the chopped onion and finely sliced red pepper as well as the cumin and smoked paprika. Cook for a few minutes until onions and peppers are soft. Now add the tinned tomato, tomato paste and sugar and give it a good stir. Add the bay leave, thyme and water and turn the heat down to a low simmer with the lid on. Let it simmer for about 20 minutes.
While the sauce is on a simmer, cook the smoked pork sausages in another pan or you can grill them in the oven.

Give the sauce a stir and turn the heat up to medium, break 4 eggs in the sauce and put the lid back on. Cook until the desired softness for the eggs. Lastly, scatter the cocktail sausages over the cooked eggs. This dish must be served with a lovely crusty bread to mop up all the sauce.



Herenbone Soup with Pork Koftas


The first time I had Herenbone was at Marianas in Stanford. Mariana and her husband Peter are such charming characters, making you feel right at home from beginning to end. At this country kitchen Peter told us how special these beans were. These Lima beans only grow on the west coast of South Africa and directly translates as “Lord’s Bean”. There was only one website that had any information about these beans, give it a read here if you are interested.


So I bought a packet of these dried beans on a road trip to the west coast some time ago and have been baffled on how to use them. People from the west coast are without pretences, they are real, they are proud fishermen and farmers and are use to the hardships that living off the land brings. And this is why I wanted to keep the flavours simple. So when I saw my new foodie crush Akis making his Greek White Bean Soup I knew the Herenbone would be just the thing to use.


I made this soup in a slow cooker, I just love making any stew or soup in it as I don’t have to check on it constantly. I added potatoes to the soup as I like how  it thickens the soup. I also made additional mini pork koftas with the soup. Lamb mince would also work amazingly but pork is cheaper than lamb in South Africa, so I opted for pork for this midweek meal. Its really nice to serve it in this way because often I don’t feel like meat but Jurie does.




olive oil
rosemary sprig chopped
2 garlic cloves chopped
1 1/2 cup of dried herenbone or any white beans
2 big carrots chopped in chunks
2-3 celery sticks chopped in chunks
1 onion chopped
2 potatoes cubed
2 bay leaves
2 tablespoons tomato paste
1 whole red apple
1 chicken stock cube
1 1/2 litre water to cover

Pork Koftas

500g pork or lamb mince
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
1 finely chopped garlic clove
salt and pepper


To make the soup add oil, garlic, onion, rosemary, carrots and celery and saute for a few minutes. Then add  the potatoes, beans, tomato paste, bay leaves, chicken stock cube and water. Season with salt and pepper. Lastly put a whole red apple in and set the slow cooker to slow cook high, which will take 4 hours. Just remember to discard the apple before serving, it is only used to sweeten the soup.

While your soup is cooking you have lots of time to make the koftas. Just mix all the pork kofta ingredients together and let it rest in the fridge for an hour. After it has rested and just before the soup is ready you can form the mince around kebab sticks.Brush with olive oil and grill on a medium to high heat in a griddle pan.

Serve your soup and koftas with crispy farm style bread, olives and feta.