This north African/Middle Eastern dish is often eaten for breakfast, but I think this lovely filling dish goes down well at any time of day! My take on shakshuka adds a few extra items to the traditional recipe. Don’t be put off by the long list of ingredients, this dish is quick and easy to make and very tasty!
1 tablespoon olive oil or coconut oil
1 small brown onion, chopped
1 large capsicum of choice, diced
1 medium eggplant (optional), diced
1 can of diced or crushed tomatoes
2 tablespoons of tomato paste (I sometimes use red pesto if I don’t have any tomato paste)
2 garlic cloves, crushed
¼ teaspoon sugar
1 teaspoon cumin
1 teaspoon paprika (I like to use smoked paprika but normal or sweet paprika is also nice)
1 teaspoon ground coriander (optional)
Salt and pepper, to taste
1 can of drained beans - cannellini beans, chickpeas, kidney beans (optional)
1 cup of shredded kale or spinach (optional)
4-6 eggs (depending on the size of the dish you’re using to cook in)
To add a little more heat and flavour:
1 teaspoon harissa OR
1 long fresh red chilli OR
1 teaspoon mild chilli powder OR
A pinch of chilli flakes
I sometimes crumble feta cheese or a dollop of yoghurt to garnish, and/or some chopped parsley.
Note: The frying pan or skillet you use will need a lid.
Heat the olive or coconut oil uncovered in a large frying pan or skillet over a medium low heat.
Add the onions, capsicum, eggplant, garlic, spices, salt and pepper. Cook for about 10 minutes, stirring frequently until the vegetables have softened.
Add the tin of tomatoes, tomato paste and sugar. Simmer until the tomato mixture begins to reduce, about 10-15 minutes, adding the beans and kale or spinach (if using) at the last minute.
At this point you can taste the mixture and adjust the spices/seasoning to your liking – more salt, pepper, sugar if needed, and more chilli if you like it spicier.
Using the back of a spoon, make 4-6 indentations or wells in the tomato mixture, making sure they are spaced out. Gently crack an egg into each well.
Reduce the heat to low, cover the frying pan or skillet and cook the eggs to your liking.
Use garnish of choice – crumbled feta, greek yoghurt, chopped parsley and serve straight away.