Eat with Ellen

If you’ve not explored Eat with Ellen Manning, then you’re missing so much . She’s sassy, she’s fun and she is an amazing writer.

Like i said, Ellen is such a great writer, i’ll just let you read all about her in her own words.

“I’m a food blogger and journalist from Rugby in Warwickshire. For my day job, I write for newspapers and magazines about everything from breaking news to food as well as working as a PR consultant advising small businesses on how to tell their stories and how to deal with journalists.

As a long-time lover of food and someone who loves words, a food blog seemed to make perfect sense. I had dabbled with blogging on and off but in 2014/15 I decided to throw some time and effort at Eat with Ellen.

What started as a little piece of the internet to share my thoughts and document our meals at restaurants around the UK and beyond went on to win Best Food Blog at the Midlands Food Drink and Hospitality Awards. Since then I have worked with local businesses as well as major brands but most importantly have continued to share my recommendations and support local businesses. The COVID pandemic has seen my blog become a resource for people - helping them choose what to buy and telling them how they can support businesses, giving a much-needed boost to the sector I love that has struggled so much.

Food is a huge part of my life. As well as blogging about it, I appear regularly on BBC radio, I’m a judge at the Great Taste Awards, and promote my local food and drink scene by working with organisations like Visit Coventry. My blog has never been a ‘money-spinner’ - it’s something I love, whether it earns me a few quid or not and has brought me some amazing opportunities, from foraging for mushrooms with Glynn Purnell to visiting wonderful restaurants or trying great food and drink. It brings together my profession and my passion all in one place and is the product of hard work, love and collaboration with like-minded people.”

Ellen

A super easy recipe for a nice warming, simple lunch for one. This may not be a 100% authentic Shakshuka but it’s my version and you can tailor it to your own taste, whether that’s adding more veg, pepping it up with more chilli or changing it in other ways.

Flatbreads (makes roughly 2/3 flatbreads - double up for more)

100g plain flour
60ml water
Salt
Shakshuka (serves one)
Half a red onion, chopped
Half a red or yellow pepper, chopped
One clove garlic, chopped
1 x tin chopped tomatoes (can use ones with herbs, or can use tinned cherry tomatoes)
1tbsp tomato puree
1tsp cumin
1/2tsp chilli flakes or 1tbsp chilli jam/chilli sauce

Seasoning

2 free range eggs
20g feta cheese (optional)
2tbsp chopped fresh parsley

Method

Make the flatbread dough. Make a well in the heap of flour and salt and gradually pour the water in, mixing as you go. Knead it together until you have a dough and continue to knead for 5 minutes. Leave to rest while you make the shakshuka.
Fry the onion, garlic and pepper in a small frying pan until they’re sort.
Add the tinned tomatoes, tomato puree, and all the spices and seasoning simmer on a low-medium heat for a few minutes. Make sure it’s not too high otherwise they’ll stick, but you want them to be fairly thick.
Crack the egg into the tomato mixture and cook on low for another five minutes or so. Then put under a hot grill or at the top of a hot oven (make sure your pan’s oven proof if you’re going to do this) to make sure the eggs are cooked. Keep an eye on them so you don’t overcook them, you still want the yolks to be runny
While it’s in the oven/grill, split your flatbread dough into 2/3 balls. Flour a flat surface and roll them out into flatbread shapes. Try to roll them fairly thin if you can but it’s not the end of the world if they’re not.
Heat a dry frying pan on a high heat. Once it’s fairly hot, pop your first flatbread in and leave for a few minutes. Use tongs to turn it over. It should be browned on the under-side. Do the same on the other side. You’ll be able to tell when they’re cooked because they’ll go from doughy to a bread-like texture. Do the same for the second, and third if you’re making one.
Take the eggs out of the oven. Check the taste and season more if necessary. Crumble the feta over the top and sprinkle with the chopped parsley.
Serve with the flatbreads and either eat with a spoon or dunk your flatbreads straight into the oozy yolk and use to scoop up lovely mouthfuls of warm, eggy tomatoey goodness.

Ellen Manning

Freelance journalist, writer & blogger
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Call me: 07515 717173