Shakshuka is one of my favourite brunch dishes to make at home. It’s a baked egg dish with tomato and spices that originated in North Africa. I first had it in Fumbally a few years ago and their version had minced beef added to it. I ate around the eggs because I was still in my phase of thinking egg yolks were the devil. I attempted to make it at home and failed miserably which is an achievement since it’s really easy to make. Never one to give up on something, I tried again. I think I was a bit light handed with the cumin the first time.
Typically the spices used in this dish are cumin, paprika and chilli. I picked up some different spices in Marrakesh and I usually throw some of them in as well just for a change. Ras el hanout works really well in it. I’ve got loads of these spices left if anyone wants any, just let me know.
Start by frying the onion and pepper in olive oil until soft
Add the garlic and cook for 2-3 min. Add your spices and mix well.
Next, add the cans of tomato. You could get away with just using one can of chopped tomatoes but I like mine quite saucy so I use two.
Cook for 10-15min until the sauce has thickened slightly. If using feta add it now.
Crack the eggs into the pan and put in the oven.
I like my eggs quite runny so I bake for approx. 7-10min. Add chopped coriander on top and serve.
- 6 Eggs
- 50 g Feta
- 2 cans Chopped Tomatoes
- 3 cloves Garlic
- 1 large Red Pepper
- 1 large Onion
- 1.5 tsp Ground Cumin
- 1 tsp Paprika
- 1 tsp Chili Powder
- 1 tbsp Olive Oil
- Fresh Coriander
Pre-heat oven to 180°C
Heat the olive oil in a large frying pan/skillet
Add the onion and pepper and cook on a medium heat until soft. 10-15min
Add the garlic and cook for another 2-3min.
Add the cumin, paprika, chilli and mix.
Add the tomatoes and season to taste. Cook for 10mins until slightly thickened.
Crumble the feta over the tomatoes. Crack the eggs into the pan and transfer to the oven for 7-10min.
Sprinkle the coriander over the top and serve.