Shakshuka

Shakshuka, a vibrant and tasty Middle Eastern dish, is a culinary journey for your taste buds. This classic one-pan wonder features poached eggs in a rich and aromatic tomato-based sauce, spiced with a delightful blend of cumin, paprika, and chilli. Served with crusty bread to soak up the luscious sauce, Shakshuka is the ultimate comfort food that satisfies at any time of the day. With its combination of robust flavours and ease of preparation, this dish has gained popularity worldwide and has become a go-to option for those seeking a delicious and wholesome meal.

Servings
2-3

Prep time
10

Cooking time
20

Total time
30

Ingredients

1 tablespoon olive oil

1 small onion, diced

1 red bell pepper (capsicum), diced

2 garlic cloves, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1 can diced tomatoes

1 tablespoon of tomato paste

4 large eggs

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Directions

Shakshuka is a traditional dish from the Middle East; it’s a hearty and satisfying meal that’s surprisingly simple to make. The allure of Shakshuka lies not only in its taste but also in its simplicity and versatility. Whether you prefer a spicy kick or a milder option, you can tailor the dish to suit your palate. Served piping hot, with a sprinkling of fresh herbs and a side of warm pita bread, Shakshuka is a true celebration of the senses.

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1. In a large, deep skillet or frying pan, heat the olive oil over medium heat. Add the chopped onions and sauté until they turn translucent and slightly caramelised, about 5 minutes.
2. Stir in the diced red and yellow bell peppers, and continue cooking for another 3-4 minutes until they soften.
3. Add the minced garlic, ground cumin, ground paprika, and ground cayenne pepper to the pan. Stir well to coat the vegetables with the aromatic spices.
4. Pour in the crushed tomatoes and tomato paste, giving the mixture a good stir. Season with salt and pepper to your preference. Allow the sauce to simmer over medium-low heat for 10-15 minutes, allowing the flavours to meld together and the sauce to thicken slightly.
5. Create small wells in the sauce using the back of a spoon and carefully crack the eggs into each well.
6. Cover the pan and let the eggs poach in the simmering sauce for about 5-7 minutes or until the egg whites are set, but the yolks remain slightly runny. If you prefer firmer yolks, cook for an additional minute or two.
7. Once the eggs are cooked to your desired doneness, remove the pan from the heat. Garnish with chopped fresh parsley or cilantro.

Serving suggestions

• Serve Shakshuka hot, straight from the pan, accompanied by warm crusty bread or pita to mop up the flavourful sauce.
• For added creaminess, top the Shakshuka with crumbled feta cheese or a dollop of Greek yogurt before serving.
• Pair with a fresh and zesty salad on the side to add a refreshing contrast to the richness of the dish.

Dietary Note

Shakshuka is a vegetarian-friendly dish, perfect for those seeking a delicious and nutritious plant-based option. It is also rich in protein from the eggs and loaded with vitamins and antioxidants from the vegetables and spices.