- Preparation time
- 5 mins
- Cooking time
- 20 mins
- Difficulty
- Easy
- Serves
- 3 people
- Meal course
- Breakfast
- Posted by
- Posted on
- April 15, 2017
- 6
- Organic free-range eggs
- 2 tbspn
- Olive Oil
- 1/2
- Onion, finely chopped
- 2 cloves
- Garlic cloves, crushed
- 1
- Jalapeño Chilli, deseeded and finely chopped
- 1/2 tsp
- Cumin powder
- 1/2 tsp
- Smoked Paprika
- 1
- Red Pepper, finely chopped into strips
- 4
- Tomatoes, finely chopped
- 1 tsp
- Sugar
- 1
- Bay leaf
- 1 handful
- Spinach leaves for frozen peas
- 1 handful
- Coriander to garnish
Shakshuka is popular dish eaten in the Middle East and North Africa. The name is said to derive from the Arabic or Amazigh word for ‘mixture’. This hearty dish requires little effort to cook, is low in fat (the eggs are steamed in the pan), nourishing and extremely comforting. Add a handful of peas or spinach to add colour and extra goodness.
Shakshuka is a wonderful one-pot brunch dish to share with friends. For a deeper connection and demonstration of trust with those you love, place the dish directly on the table so everyone can collectively eat straight out of the pan. Serve with pita or flat bread.
Serves three hungry mouths or six if serving this dish among other plates.
This recipe is adapted from Hemsley and Hemsley’s ‘huevos rancheros’.
- Heat the oil in a large, deep frying pan and begin to fry the onion to soften
- Add the garlic and chilli and fry for another couple of minutes before adding the cumin and paprika, fry for one minute stirring continuously
- Add the fresh tomatoes and peppers and cook for 3-4 minutes before adding the tinned tomatoes, sugar and bay leaf. Season and simmer for 10-15 minutes to make a rich thick sauce
- 4. Make six wells within the pan and carefully break in the eggs, cover the pan. Sprinkle over the frozen peas or spinach after the eggs have been cooking for a few minutes to steam. Cook for 5-10 minutes until the egg whites are cooked and firm but have runny yokes inside
- Serve immediately with toasted pita or tortillas and the coriander sprinkled on top.
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