Shakshuka is dish popular across the Middle East and North Africa. The first time I experienced Shakshuka was in a cafe in Manchester, it was a tasty combination of eggs and tomatoes. Since my first taste, I have been itching to make my own version of the dish.
This dish can be served anytime, it is perfect for brunch accompanied with either some crusty bread or some flatbread to mop up the juices or a lovely side salad as a light lunch. It is healthy, delicious, hearty and budget friendly. It is made in one pan so a bonus when cleaning up.
The beauty of this dish is that you can vary it by adding different ingredients, such as feta, olives, aubergines etc. Experiment and find a combination of flavours which suits you.
2 tbsp olive oil
3 garlic cloves
¼ tsp salt
¼ tsp chilli flakes (more if you would like it hotter)
½ tsp cumin seeds
1 tbsp tomato paste
1tsp paprika powder
3 large vine ripen tomatoes
1 red pepper
1 tsp sugar (optional)
1 medium sized onion
Sprinkle of basil
- Heat the oil in a large frying pan over a medium heat.
- Crush the garlic cloves and add them to the pan. Stir them around for a minute.
- Add the cumin seed, they should crackle and release their fragrant aroma. Stir for a minute.
- Slice the onions and add them to the pan. Add salt and stir until the onions are translucent.
- Add the tomato paste, paprika powder and chilli flakes to the onions and stir.
- Chop the tomatoes and slice the pepper and add to the pan.
- If the tomatoes are tart, add some sugar to balance out the flavours.
- Bring the pan to a boil and then let the dish simmer for 30 minutes.
- Taste and adjust seasoning if necessary.
- Make 4 divots in the pan, crack the eggs and pour them into the divots. Allow the eggs to cook for a couple of minutes.
- Flash the pan under a grill until the eggs have just set.
- Sprinkle with basil and serve.