Easy Shakshuka – baked eggs in a pepper stew

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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!).

shakshuka

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.

Easy Shakshuka - baked eggs in a pepper stew
Author: 
Recipe type: Dinner, Savoury, Vegetarian
Cuisine: Turkish
Prep time: 
Cook time: 
Total time: 
 
An easy weeknight meal that can be made in one-pot or pan and serves a crowd or a couple with ease.
Ingredients
  • 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
Instructions
  1. 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.
  2. Add the garlic and fry for 30 seconds before adding the spices. Fry for a 1 minute, stirring all the time.
  3. Add the tomatoes and break them up with the back of your spoon. Add 1 cup of water.
  4. Bring to the boil then pop the lid on and simmer gently for 10 minutes.
  5. Take the lid off, and simmer for another 10-15 minutes on a low heat until the sauce has thickened.
  6. Season to taste, stir in the herbs.
  7. 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.
  8. Serve with pitta, yoghurt, feta.

 

 

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