Goose egg shakshuka

Goose egg shakshuka

By
From
A Year of Practiculture
Serves
2
Photographer
Rohan Anderson & Kate Berry

It’s exciting in spring when the first goose eggs start showing up. The egg lull over winter is frustrating – as there isn’t much happening in the garden, any fresh eggs become mighty valuable. We’ve been fortunate that a mate keeps geese and shares some eggs with us. We have our own geese now, so fingers crossed we’ll get our own supply of eggs next year. To be honest, I can’t really tell the difference between the taste of a duck, chicken or goose egg. They’re all pretty similar, with only very subtle differences. In a meal like a shakshuka, you’d be hard pressed to tell the difference. The thing I like about using goose eggs is that it’s fun. They’re massive and we always get a laugh out of it. Yes, my family laughs at egg sizes. Living with no TV can make the simplest of things more interesting. Go figure.

Ingredients

Quantity Ingredient
1-2 tablespoons olive oil
6 garlic cloves, finely chopped
2 carrots, finely chopped
2 onions, finely chopped
100g My chorizo, sliced
725g tomato passata
1 tablespoon ground cumin
1 tablespoon chilli powder
handful chives, snipped
2 goose eggs
parmigiano reggiano, shaved, to serve

Method

  1. Heat a generous glug of olive oil in a large frying pan (one with a lid) over low heat. Gently sweat the garlic, carrot and onion for 10–15 minutes, or until browned and soft. Add the chorizo and cook for a few minutes.
  2. Now add the passata, cumin, chilli powder and chives (reserving some as a garnish), and simmer, uncovered, for about 10 minutes to reduce and thicken the sauce.
  3. Crack the eggs into the sauce and pop the lid on. Simmer gently for 5 minutes, or until the eggs are cooked to your liking.
  4. Garnish with the parmesan and reserved chives, then serve.
Tags:
rohan
anderson
practiculture
whole
larder
love
sustainable
sustainability
grow
harvest
forage
hunt
seasonal
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