Much favoured amongst the fashionable Saturday brunching community, shakshuka is usually more of a weekday-dinner type of dish for us, it just fits better. Hey, we’re not fashionable. Shakshuka is an essential weeknight staple to add to your repertoire – its easy to make, cheap, one-pot, uses mostly store cupboard ingredients, healthy and very adaptable.
I think this recipe is pretty close to being authentic with warm spices like cumin and paprika, plus lots and lots of softened peppers in a rich tomato sauce. The only thing I do like to add is garlic, which isn’t traditional (I don’t think!).
The toppings you can add to shakshuka make it a fun meal to experiment with – za’atar spiked yoghurt, chopped herbs, feta cheese, hot sauce. Make sure you serve it with some soft flatbreads or pitta.
- 1 small red onion, finely sliced
- 2 bell or romano peppers, finely sliced into strips
- 2 cloves of garlic, minced
- 1 tsp cumin powder
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ - 1 tsp chilli powder, to taste
- 1 can of chopped tomatoes
- 2 eggs
- parsley, mint and/or coriander to serve
- In a large frying pan soften the onions in a little olive oil on a medium heat, then add the peppers and fry for 5-10 minutes until soft. Pop the lid on to help things along, and stir occasionally.
- Add the garlic and fry for 30 seconds before adding the spices. Fry for a 1 minute, stirring all the time.
- Add the tomatoes and break them up with the back of your spoon. Add 1 cup of water.
- Bring to the boil then pop the lid on and simmer gently for 10 minutes.
- Take the lid off, and simmer for another 10-15 minutes on a low heat until the sauce has thickened.
- Season to taste, stir in the herbs.
- Make two little wells in the stew for the eggs and then crack them in carefully. Simmer on a medium heat with the lid on until the eggs are cooked to your liking.
- Serve with pitta, yoghurt, feta.