Recipe: Shakshouka


SHAKSHOUKA is fast becoming one of those trendy breakfast dishes joining the ranks of the infamous avocado toast and smoothie bowls. This lightly spiced and beautifully rich stew makes the perfect weekend breakfast or even midweek supper.

Originating from North Africa, shakshouka is one of those recipes made up of a collection of simple ingredients, simmered slowly to perfection – tomatoes, olive oil, cumin, garlic and eggs, lightly poached in the sumptuous, tomatoey sauce.

I have added a few extras into mine, including peppers and courgette but you can either leave this out or add more veggies such as aubergine and spinach to make it more of a meal. Serve with flat breads or garlic toasts.

Shakshouka


Cooking time: 30 minutes

Serves 2 – 4 people with bread, depending on whether you are serving this for breakfast or supper

Ingredients

2 x 400g can of cherry tomatoes (I use tinned cherry tomatoes as they are a bit sweeter and are the next best thing to the sweet and ripe tomatoes of the mediterannean)

1 Onion, finely diced

1 Red pepper, thinly sliced

1 Yellow pepper, thinly sliced

1 Courgette, diced

6 Cloves of garlic, crushed (sounds like a lot but trust me on this one!)

1 Tsp Cumin seeds

2 Tsp Paprika

1/2 Tsp Cayenne pepper (optional)

A pinch of sugar to sweeten the tinned tomatoes

Spritz of lemon juice

2 Eggs per person

2 Tbsp Olive oil

Handful of chopped parsley to serve

Method

  1. Heat olive oil in a large flat bottomed pan (ideally with a lid) over a medium heat, add the onions with a pinch of salt and saute until they begin to soften. Add the peppers and courgette with the whole cumin seeds.
  2. Once the vegetables start to soften, stir in the garlic and the rest of the spices. Add the tomatoes, pinch of sugar and the lemon juice – cover with the lid and simmer gently for 20 minutes, turn the heat down as necessary.
  3. The sauce should now be reduced slightly and deeper in colour. It’s time to add the eggs. Make a dip in the sauce for each egg and crack straight into the pan – cover with the lid and poach the eggs to your liking.
  4. Once the eggs are cooked, it’s time to serve. Top with chopped parsley and either dish up into bowls or, it’s just the two of us, we like to put the pan in the middle of the table and share, using our flatbreads as utensils.

Did you like this recipe? I would love to read about it in the comment section!

What’s your favourite breakfast?

 

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