Shakshuka

May 2, 2019

 

Eggs for breakfast is a genuinely global phenomenon and there is a dazzling array of recipes from around the world using them. This one is from North Africa (versions of it are popular throughout the Middle East), and the other main ingredient apart from egg is tomato. Various veggies can be added depending on which country’s recipe you are following, but we like it best just adding plenty of sweet peppers, whichever colour you choose. It is spiced with cumin seeds, caraway seeds, cayenne and paprika (our Harissa spice blend does the job perfectly), and is lovely served with a hunk of bread, or a warm pitta bread. Along with the similar Mexican Huevos Rancheros, this is one of our favourite Sunday brunch treats.

Directions

1In a large, lidded frying pan, heat the olive oil and add the onion, cooking until just starting to turn golden. Add the peppers and keep sauteeing until soft, then add the garlic and spices and cook for another couple of minutes.

2Pour in the tomatoes and roughly mash everything together before adding the sugar. Bring to a simmer and let the shakshuka cook for half an hour.

3Now make a few wells in the sauce, and break in the eggs. Season lightly, then turn the heat down as low as possible, cover and cook until the eggs are just set (about 10 minutes). Garnish with chopped fresh coriander, and serve.

Ingredients

2tbs Olive oil

1 Onion, finely sliced

1 Red pepper, diced

1 Yellow pepper, diced

3 cloves Garlic, finely chopped

2tsp Sweet paprika

1/2 Cumin seeds

1/2 Caraway seeds

1/2 Cayenne pepper

2 tins Plum tomatoes

1tsp Sugar

4 Eggs

2tsp Lemon juice

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