Shakshuka

January 19, 2017 (Last Updated: November 13, 2018)
This North African and Middle Eastern Shakshuka dish is a delicious combination of eggs, tomatoes and spices.

This North African and Middle Eastern Shakshuka dish is a delicious combination of eggs, tomatoes and spices. 

Print Recipe

Shakshuka

Serves: 6
Cooking Time: 20 mins

Ingredients

  • olive or avocado oil, for frying
  • 1 onion, finely chopped
  • 1 red pepper, finely chopped
  • 1 yellow pepper, finely chopped
  • 3 garlic cloves, finely chopped
  • 2,5ml (½ tsp) ground cumin
  • 5ml (1 tsp) smoked paprika
  • 2 x 400g tins chopped tomatoes
  • 15ml (1 tbsp) tomato paste
  • 10ml (2 tsp) sugar
  • 5ml (1 tsp) salt
  • freshly ground black pepper, to taste
  • 6 extra-large free-range eggs

  • To serve

  • 100g feta, crumbled
  • fresh flat-leaf parsley, chopped
  • sourdough toast

Instructions

1

Heat a splash of oil in a large frying pan over medium heat and fry the onion and peppers until soft and fragrant.

2

Add the garlic and spices, and fry for another 30 seconds.

3

Add the chopped tomatoes, tomato paste, sugar, salt and pepper, and simmer over medium heat until the mixture has reduced slightly.

4

Use a spoon to make little wells in the tomato mixture and break an egg into each well. Cover with a lid and cook until the eggs are done to your liking, 3 – 5 minutes.

5

Scatter over the crumbled feta and parsley, and serve immediately with sourdough toast.

Recipe by Alida Ryder

 

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January 19, 2017 (Last Updated: November 13, 2018) By
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