Shakshuka is a simple, hearty dish that’s perfect for any meal of the day, especially breakfast. Originating from North Africa, it has become a much loved dish worldwide, thanks to its rich, comforting flavours and straightforward preparation.
The dish consists of eggs poached in a robust, spiced tomato sauce with peppers and onions, making it both nutritious and satisfying. The combination of vegetables and spices creates a deep, flavourful base that pairs perfectly with the richness of the eggs.
In this recipe, we start by cooking onions and peppers until they soften and release their sweetness. Garlic, cumin, caraway seeds, cayenne pepper, and coriander are added to build a warm, aromatic flavour profile. Tomato purée and chopped tomatoes then form the base of the sauce, simmered until it thickens slightly and all the flavours meld together beautifully. This spiced tomato sauce is the heart of the dish, providing a delicious savoury background for the eggs.
The eggs are poached directly in the sauce, which allows them to absorb some of its rich flavours while they cook. It’s a good idea to make small wells in the sauce to cradle each egg, ensuring they cook evenly. Once the whites are set but the yolks are still runny, the dish is finished with a sprinkling of crumbled feta cheese, pine nuts, and fresh parsley. These toppings add a lovely contrast of textures and flavours—the creamy, tangy feta, the crunchy pine nuts, and the fresh, vibrant parsley.
Shakshuka is best enjoyed with some toasted bread on the side, perfect for mopping up the delicious sauce. It’s easy to prepare, packed with flavour, and a great way to use up any vegetables you have on hand. Enjoy!
Shakshuka
Ingredients
- 1 tbsp olive oil
- 2 red onions, sliced into half moons
- 1 red pepper, deseeded and sliced
- 1 green pepper, deseeded and sliced
- 2 garlic cloves, minced
- ½ tsp ground cumin
- ½ tsp ground caraway seeds
- ½ tsp cayenne pepper
- ½ tsp ground coriander
- 1 tbsp tomato purée
- 2 cans chopped tomatoes
- 4 eggs
- Small bunch of parsley, roughly chopped
- Feta cheese, crumbled
- Handful of pine nuts
Directions
- Heat the olive oil in a large frying pan that has a lid. Add the onions and peppers, and season with salt and pepper. Cook over medium heat until they’ve softened.
- Add the garlic and cook for a minute. Then add the cumin, caraway seeds, cayenne pepper, and coriander, and cook for another minute. Next, add the tomato purée and a splash of water, cooking for a couple more minutes. Pour in the chopped tomatoes and stir well.
- Lower the heat and simmer the sauce for about 10 minutes, uncovered, until it has reduced a little. Add some water if the sauce gets too thick.
- Make 4 small spaces in the sauce. One at a time, break the eggs into a cup and carefully drop them into the spaces. Cover with the lid and cook for about 2 minutes until the whites are just set and the yolks are still runny. Sprinkle with feta cheese, pine nuts, and parsley. Serve with toasted bread.
