Shakshuka

Gluten Free

Sugar free

Nut Free

Low calorie

Veggie

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Shakshuka is a middle eastern dish with two main ingredients, tomatoes and eggs. I’d really like to visit somewhere in the Middle East one day and see how the original recipes differ from my own. The word ‘Shakshuka’ comes from the Arabic meaning ‘all mixed up’ and that's certainly a good description for this one pan delight. It's a dish that undoubtedly works as well for breakfast as it does for dinner and honestly I could eat poached eggs all day long! It's a super easy dish to make even if you suck at poaching eggs, like me! I kept this recipe simple but there are many ways to customise this dish like adding spinach, feta cheese or maybe even mushrooms. My recipe is designed for 1 person so please don’t forget to increase the recipe if you have more mouths to feed.

 

I cut up a handful of pepper and onion (roughly ⅓ of each) into small pieces and added them to a small frying pan to sauté along with 1 crushed clove of garlic.

After 4-5 minutes I added ¾ tin of chopped tomatoes and all my spices, paprika, cumin and salt and pepper. Stir well and leave to simmer and reduce for 10 minutes. You can use fresh tomatoes if you prefer but you may need to add some water to help it reach a thick saucy consistency.

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Whilst your tomatoes are cooking, prepare your eggs. I find it helps to crack the eggs into small bowls first but if you're a confident cracker you can skip this step. Once your sauce has reached the desired consistency (thick, still saucy but not drippy) make 2 or 3 round spaces, 1 for each egg. Pour your egg gently into these wells and cover with a lid or foil for 3 minutes until eggs are cooked runny. Cook for 5 minutes for hard eggs.

Traditionally this dish is served with crusty bread or pitta however I chose to pair mine with potatoes cooked in the air fryer.

 

Ingredients:

♥ ⅓ small onion

♥ 1 clove garlic

♥ ⅓ red pepper

♥ 300g chopped tomatoes

♥ 1 ½ tsp paprika

♥ ½ tsp cumin

♥ salt & pepper to taste

♥ 2-3 eggs

 

Method:

 

  1. Chop onion, pepper and garlic and saute for 3-4 minutes

  2. Add chopped tomatoes and spices and cook for 10 minutes or until a very thick sauce has formed.

  3. Make a well for each egg in your sauce and add your cracked eggs. Cover and cook for 3 minutes for runny eggs or 5 minutes for hard eggs.

  4. Serve with bread or crispy potatoes.

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