Feeds 4
Ingredients
- Cobram Estate EVOO
- 5 heirloom tomatoes, diced
- 1 golden shallot, finely diced
- 1 tablespoon smoked paprika
- 8 eggs
- 1/3 cup roughly crumbled goat’s feta
- 9 rashers bacon
- 2 pickled jalapeno chilies
- juice of 1/2 lemon
- salt
- Cobram Estate EVOO
- 10 chives, finely chopped
Served with: toasted bread, drizzled with Cobram Estate EVOO
Equipment:
- Traeger Grill
- Large cast-iron frying pan
Instructions
1: Heat your Traeger Grill to 180∞C as per the instructions.
Place a cast-iron frying pan on the Traeger grill (in this instance, we used the Traeger Ranger portable pellet grill). Add a good splash of EVOO, then the diced tomatoes and shallot and cook for about 10 minutes or until they start to reduce. Stir in the smoked paprika. Make indents in the tomato mixture and crack in the eggs, then sprinkle over the feta.
2: At the same time, place the bacon rashers and jalapenos on the grill beside the pan. Close the lid and cook for another 15 minutes. Once the bacon is cooked, add eight rashers to the pan, reserving the last rasher for the salsa.
Dice the jalapeno and reserved bacon and toss into a bowl.
Squeeze the lemon juice over the diced jalapeno and bacon and season with a little salt and Australian EVOO. Stir through the chives.
3: Serve the shakshuka with the bacon salsa, toast and coffee.
Recipe extracted from Sarah Glover’s Wild Adventure Cookbook.
The book can be bought here.
