Breakfast, lunch or dinner couldn’t be simpler.
Shakshuka originated in North Africa and is a dish based on eggs cooked in a spicy tomato sauce. It’s highly versatile and bursts with flavour.
You can easily make the sauce ahead of time, warm it up and cook the eggs when you’re ready.
Serve with warm flat bread or some quinoa.
- 2 tbsp extra virgin olive oil
- ½ brown onion, finely diced
- 1 small clove garlic, grated
- A handful of coriander stems, finely chopped
- Chilli flakes to taste
- 3 tsp sweet paprika
- 1 tsp ground cumin
- 6 large vine-ripened tomatoes, finely diced
- Sea salt and cracked black pepper to taste
- 1 tsp coconut or rapadura sugar
- 4 organic eggs
- Handful of fresh coriander leaves
- A sprinkle of ground sumac
- Heat the olive oil in a pan for which you have a lid and add the onion, garlic, coriander stems, chilli flakes, paprika and cumin and sauté for a couple of minutes. Add the tomatoes, salt, pepper and sugar. Cover with the lid and simmer on low-medium heat for 10 minutes. Taste the sauce and adjust to your liking. Cover again and simmer for a further 15 minutes, until you get a nice and chunky sauce.
- Crack the eggs into the sauce, evenly spacing them in the pan and cover.
- Cover and allow cook for 5-10 minutes, depending on how you like your eggs cooked.
- Serve in individual bowls and garnish with fresh coriander leaves and a sprinkle of sumac.
- For a bit of a kick, add a 1 teaspoon of Harissa blend when sautéing the onion.
- For a richer flavour add some roasted capsicum strips during the cooking of the tomatoes.
- You could use diced tinned tomatoes instead of fresh ones.
- Add some chopped mushrooms when adding the tomatoes.
- When serving, sprinkle a little goat’s feta or add a dollop of labneh (yoghurt cheese) or tahini.
- Serve with a few little pieces of chopped preserved lemon.
- Instead of coriander use parsley.
Per Serving (recipe serves 2)