Shakshuka

This blog is truly self serving and only as a means to justify the ridiculous amount of food I eat, and for the most part that is eggs. It’s truly a comfort food that I love to share with the people I love. I’ve been making Shakshuka for a few years now and it’s one of those wonderful dishes that works amazingly well as breakfast, lunch or dinner.

The word Shakshuka actually means “shake up”, and its origins start in North Africa but this wonderfully exotic dish has made its way around the world on a plate and now takes pride of place on any reputable brunch bistro menu. In fact it’s ever increasing popularity has it named on, or may be down to depending on how you look at it, the flavour giant McCormick’s trend forecast of 2017. I for one am very happy about increased accessibility of this dish and find it appearing on more and more cafe menus. So call it what you will; Shakshuka, baked eggs, skillet eggs, an egg by any other name will still taste as good. This spicy tomato egg dish packs massive flavour and is pretty easy when you get the basics right and the best part is it’s widely open to interpretation. Fundamentally it’s a one pot dish with your eggs poached in a sauce of tomato, onion and peppers. Although there is a large scope to adapt this to the contents of your fridge, personal preference or seasonal veg.

I’ve tried an array of different recipes at home and my version today has taken inspiration from some of my favourite offerings around the city most notably Bungo for their tomato and chickpea ragout and baked egg served in small bowl so perfect one person portion with a very welcome addition of harrisa halloumi. There’s also Pot Luck, newly opened in the South Side providing some serious brunch competition. Their version comes with Paneer and flatbread. Although I always welcome the opportunity to add cheese, I think salty variety works best, for this recipe I’ve tried to stick to a more traditional route. Inspired heavily with my time in Berlin at Sweethearts and their Nonna dish, sweet rich depth of flavour in the tomatoes championed with the zesty cumin but this is my personal preference so please feel free to welcome any impromptu changes you wish. There is just one highly advised extra I find everyone agrees on, to pair all Shakshuka with crusty bread, lapping up any and all remains.

Most recipes I tried recommended a serving of  four. Who makes breakfast for four? No this is for you and one hungry loved one. Try it out, begone boring drab breakfasts of mornings past. Smashed avocado on toast, so passe, this is a truly instagramable delight for the eyes as well as a culinary sensation.


  • 40 minutes
  • Easy
  • 2 - 4, as you desire.

    • Ingredients

    • 4 tbsp Olive Oil
    • 1 Onion, diced
    • 1 Red Pepper, diced
    • 1 Orange Pepper, diced
    • 6 Garlic Cloves, crushed
    • Cumin
    • Paprika
    • Cayenne Pepper
    • 800g Tomatoes, tinned crushed
    • 2 tsp Sugar
    • 2 tbsp Lemon juice
    • 4 Eggs
    • Feta
    • Small bunch of Coriander, roughly chopped

    Method

    Step 1

    Over a medium heat, add oil in large frying pan, preferable one with a lid. Add the onions.

    Take your time here, my friend Sophie always says “be good to your onions, they’ll be good to you”

    Cook until golden, then add peppers.When both are soft, stir in spices and garlic cooking for a few more minutes.

    Step 2

    Pour in tomatoes and mash, depending on your tinned variety or if tomatoes are in season it might be preferable to use fresh. In this instance used the same weight equivalent roughly chopped and only add sugar as you see fit, this will depend on the ripeness of the tomatoes.

    Add in the sugar if required, bring to a boil, then turn down the heat and allow to simmer for 25 – 30 minutes.

    Taste and season, adding more pepper if you’re inclined to a more spicier palate.

     

    Step 3

    Make 4 dents in the sauce mixture and add the eggs. I find it easier to crack them into a bowl before this, rather than straight to the pan but go ahead if you want to play it fast and loose, through caution to the wind.

    Turn the heat low, and cover pan with the lid, cook for 10 minutes. The idea is to allow the whites of the eggs to cook just enough that they’re set, and the yolks still retain their gooey orange liquid sunshine goodness.

    Sprinkle with coriander, season and serve.

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