Shakshuka

Shakshuka (also known as Shakshouka, Chakchouka) is a North African/Middle Eastern breakfast dish which is super simple and delicious to make. You can also enjoy this as a light lunch or afternoon meal, I like to make this at the weekends for a quick easy brunch when the kids want something hot and filling. If you want to make more than 4 eggs, add more canned tomatoes, no need to add more spices, the spices in the recipe will be enough for up to 6 eggs. Add diced peppers if you want to make this more substantial, it’s entirely up to you. Serve with crusty bread and mop up all of the delicious tomato sauce, I literally wipe the pan clean with bread whenever I make this!

Serves  3 -4

You will need: for Shakshuka

2 tbsp oil
1 small onion, diced
2 – 3 cloves of garlic, finely chopped
salt to taste
1 tsp cumin
1 tsp paprika
1/2 tsp chilli powder (or use to your taste)
1/2 can chopped tomatoes
3 – 4 eggs
parsley/coriander for garnishing

Method:

1. In a frying pan heat the oil and sauté the diced onion and chopped garlic with some salt until soft.

2. Add the ground spices and fry for 1 minute. If you are using diced peppers, add them after frying the spices.

3. Add 1/2 can of chopped tomatoes (if your tomatoes are very tangy/acidic add 1/2 – 1 tsp sugar to balance this, use 1 whole can if you’re making more than 4 eggs), fry the tomatoes in the spices until slightly thicker.

4. Once the tomato sauce is thick, use a spoon to create a few wells and crack your eggs into them. Cook uncovered for a further 5 – 7 minutes depending on how well done you like your eggs. If you like them cooked all the way through, cover the pan to speed up the process.

5. Garnish with chopped parsley/coriander.

6. Enjoy on toast or with a fluffy bread for dipping into the sauce.

 

Shakshuka

Bon Appétit!

Shakshuka
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • 2 tbsp oil
  • 1 small onion, diced
  • 2 - 3 cloves of garlic, finely chopped
  • salt to taste
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp chilli powder (or use to your taste)
  • ½ can chopped tomatoes
  • 3 - 4 eggs
  • parsley/coriander for garnishing
Method
  1. In a frying pan heat the oil and sauté the diced onion and chopped garlic with some salt until soft.
  2. Add the ground spices and fry for 1 minute. If you are using diced peppers, add them after frying the spices.
  3. Add ½ can of chopped tomatoes (if your tomatoes are very tangy/acidic add ½ - 1 tsp sugar to balance this, use 1 whole can if you're making more than 4 eggs), fry the tomatoes in the spices until slightly thicker.
  4. Once the tomato sauce is thick, use a spoon to create a few wells and crack your eggs into them. Cook uncovered for a further 5 - 7 minutes depending on how well done you like your eggs. If you like them cooked all the way through, cover the pan to speed up the process.
  5. Garnish with chopped parsley/coriander.
  6. Enjoy on toast or with a fluffy bread for dipping into the sauce. Bon Appétit!

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