Shakshuka Recipe

I had this amazing dish at a restaurant for Brunch a few years back. It was so delicious I just had to recreate it!

I played around with a few different recipes, and found one that had just enough spice but mild enough for the kids to enjoy as well. This is perfect for weekend breakfasts that turn into lunch ;)

Serve it up family style in a few large skillets with some delicious rustic bread or go fancy with individual serving sizes in small ramekins. Either way it’ll be a hit!

Side note: I have also made this for Dinner...many times ;)

Ingredients

  • Olive oil
  • 1 yellow onion chopped
  • ½ rep peppers cut into thin strips
  • 2 cloves of garlic, crushed
  • ½ tsp salt
  • Half a cup of cherry tomatoes cut in half
  • 1 tsp cumin
  • 2 tsp smoked paprika
  • ½ tsp cayenne
  • Pinch of red chili flakes
  • I can diced plum tomatoes
  • ½ tsp pepper
  • 6 eggs
  • Handful of chopped coriander and parsley
  • Feta Cheese (optional)

Method

In a large skillet over medium heat, add oil and sauté onions and red peppers until they become very soft, around 7-10mins. Add in crushed garlic and salt. Mix well until garlic becomes fragrant.

Add in cherry tomatoes, mix and then add in spices (paprika, cumin, cayenne and chili flakes).  Let the spices and tomatoes cook a little then add in the plum tomatoes. Mix everything till well combined and let the tomato mixture simmer for 10-12 minutes. Add pepper. If the sauce becomes too thick, add a little water.

Make 6 little indents in the sauce with a spoon for the eggs; crack an egg in each indent. The eggs may run a little and that’s ok! Let the bottom of the eggs cook in the mixture for approx. 5 mins.

Turn oven on to broil. Sprinkle feta cheese over the eggs and sauce and place skillet in oven for 2-3 minutes. I like my eggs runny, so watch closely till your eggs cook to you liking. Take out of the oven and sprinkle with fresh coriander and parsley.

Serve with any kind of crusty bread, our favourite is olive and rosemary bread.

Enjoy!