Shakshuka
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Soft cooked eggs, gently poached or braised in a delicious chunky tomato and bell pepper sauce. This might be the perfect lazy brunch though it also serves as a main for dinner. Make it your own by adding regional spices like cumin, ground coriander, paprika, chilli flakes as you like. Some variations will also add in spiced beef or lamb mince. You can;t go wring with this as the base.
Ingredients
- extra virgin olive oil
- 1 large yellow onion, chopped
- 2 green peppers, chopped
- 2 garlic cloves, peeled, chopped
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- Pinch red pepper flakes (optional)
- Salt and pepper
- 6 Vine-ripe tomatoes, chopped
- 1/2 cup tomato puree
- 6 large eggs
- 1/4 cup chopped fresh parsley leaves (about 5 grams)
- 1/4 cup chopped fresh mint leaves (about 5 grams)
- Stack of pita or crusty, airy bread to soak up the juices.
Method
Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring frequently, until the vegetables have softened, about 10 minutes.
Add the tomatoes and puree. Simmer until the tomato mixture begins to reduce, about 10-12 minutes. Taste and adjust the seasoning to your liking.
Using a wooden spoon, make 6 indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, pide, sourdough bread, or your choice of crusty bread.
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