Shakshuka
With winter months and a forth lockdown in Melbourne, it calls for a special hearty meal that will give you all the feels. The great thing about this dish is you only need one pan and its best to eat it right out of the pan rather than plates so easy to wash up when you already CBF!
Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It’s nourishing, filling and one recipe I guarantee you’ll want to make time and again.
Try this tasty easy to make dish for breakfast, lunch or even dinner! 🍳 Shakshuka is a great dish to share with some crusty bread, you can customise this to switch it up so easily, if you're vegan add tofu or chickpeas instead of eggs, chorizo & fennel is a good combo, Brussel spouts & spinach, even sweet potato. I love to serve mine with crusty bread and a sprinkle of dukkah.
Shakshuka spices may vary, but you’ll commonly find paprika, cumin and chili powder, along with fresh garlic. It's flavourful spicy, not SUPER hot spicy. Here in the recipe I have cayenne pepper if you’d like to heat it up a little. For the traditional all you need is...
Ingredients
1 tbsp olive oil
1/2 medium brown or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red bell pepper, chopped
4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes (cherry tomatoes are good)
2 tbsp tomato paste
1 tsp chili powder (mild)
1 tsp cumin
1 tsp paprika
Pinch of cayenne pepper (or more to taste-- spicy!)
Pinch of sugar (optional, to taste)
Salt and pepper to taste
5-6 eggs
small handful fresh chopped parsley and coriander (optional, for garnish)
sprinkle of dukkah.
Prep Time: 10 Minutes
Total Time: 30 Minutes
Servings: 4
Method:
Heat olive oil in a large sauté pan on medium heat. Add the chopped capsicum and onion and cook for 5 minutes or until the onion becomes translucent.
Add garlic and spices and cook an additional minute.
Dice fresh tomato and tomato paste or pour the can of cherry tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
Garnish with chopped parsley and coriander and a sprinkle of dukkah.
Enjoy xB
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