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Shakshuka

Shakshuka

Shakshuka is a Middle Eastern dish usually served for breakfast or brunch. It has a tomato base, lots of spices, topped with an egg and a little feta can be added to bring on creaminess.

Jazz it up by adding some black beans, bacon and sumac. (Sumac is heaven) and serve it for dinner.

The tomatoes

Use a good quality diced tomato can or if you have the time, cut the tomatoes in half and roast them in the govern for 45 minutes with a little garlic, cumin, sumac and a drizzle of olive oil.

The eggs

To finish the dish after adding the eggs either cover the pan with a lid or transfer to the oven. If you like your eggs a little runny, you can tell they are ready by jiggling the pan a little, they should move a little, the white should be opaque.

Note: If you choose to put the lid on the pan water can develop on the white of the egg. In the oven it’s not a problem.

BIG NOTE: Use fresh eggs and remember under cooked eggs can contain salmonella and no one wants that…

Shakshuka
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Shakshuka

Servings: 4 people
Author: Angela

Ingredients

  • 3 tbsp extra-virgin olive oil
  • 1 large onion diced
  • 3 garlic cloves thinly sliced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • ½ tsp cayenne
  • 1 tsp chilli flakes
  • 1 tsp sumac
  • 1 tsp salt
  • ½ teaspoon black pepper
  • 1 can black beans drained
  • 255 g bacon diced
  • 1 can diced tomatoes or Roasted see notes
  • 250 g feta cheese crumbled optional
  • 4 large eggs
  • chopped coriander for serving

Instructions

  • Heat oil and add bacon, cook on a medium to high heat until they start to brown, remove and place on a a plate with kitchen paper towel to absorb the extra oil. Set aside.
  • Cook onions in the bacon fat (add a little extra oil if needed) on low until very soft. (10 mins)
  • Add garlic and cook until tender Don’t burn the garlic. (2 mins)
  • Stir the spices and cook (1 min)
  • Add tomatoes, season with salt and pepper; simmer until sauce has thickened (10 mins)
  • Stir in crumbled feta (if using)
  • Make a small well in the sauce and crack in the eggs. (Alternatively, you could lightly whisk the eggs in a bowl and stir through.)
  • Lower heat and cover, cook until eggs are just set, 7 -10 mins.
  • Sprinkle with coriander
  • Recipe Notes
  • This dish is so versatile. Serve with sliced avocado on the side, a baked potato or sweet potato, corn chips or rice / cous cous.

Notes

Recipe Notes
This dish is so versatile. Serve with sliced avocado on the side, a baked potato or sweet potato, corn chips or rice / cous cous.

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