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+ servings
2 Shakshuka dishes with toast on a table

Shakshuka

Safira
A delcious Africanrecipe of poached eggs on a onion, pepper and tomato base with warming spices
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course African, TUnisian
Cuisine Breakfast
Servings 4
Calories 233 kcal

Ingredients
  

  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Cumin Seeds
  • 1 Onion diced
  • 1 Red pepper cut into long strips or diced
  • 4 cloves Garlic crushed
  • 1 tbsp Smoked Paprika
  • 1 tsp Ground Coriander
  • 1 tsp Cayenne
  • 400 g Plum Tomato Tin Pureed
  • 2 tbsp Harissa or Tomato Paste I like Rose Harissa
  • 125 ml Veg/Chicken Stock or Water
  • Salt and Pepper to taste
  • Pinch Sugar
  • 4 Eggs
  • Parsley, Dill or Coriander to serve

Instructions
 

  • Heat the oil over high heat. Add the Cumin.
  • Once it sizzles, add the onions and red peppers. Cook for 10 minutes until golden brown.
  • Now add the Garlic and cook for 2 minutes.
  • Add the Smoked Paprika, Ground Coriander and Cayenne. Saute for 2 minutes on medium low.
  • Pour in the Tomatoes, Harissa, Stock, Salt, Pepper and Sugar and simmer for 15 minutes on low.
  • Made 4 spaces in the tomato. Crack in the eggs gently. Season each egg.
  • Cover and cook on low for 5 - 10 minutes until the eggs are set.

Notes

Notes

I add either chopped tomatoes or pureed plum tomatoes in this recipe.
The eggs are poached so they are runny, but you can cook them longer if you prefer.

Variations

Feta - I like to crumble in some Feta and I think this takes it to another level.

This is an easy recipe to adapt:

Why not try:
Braised Eggs and Butterbean Shakshuka
Green Shakshuka
Shakshuka with Feta

Other Variations

You could add the following:
Veg - Courgettes, Broccoli, Mixed Veg, Corn.
Beans  - Black Beans, Kidney Beans, Butter Beans.
Meat - Minced Lamb would work really well but you would need to cook that in first after adding the onions, garlic and spices, then add the tomatoes. Seasoning would likely need to be topped up slightly too.

How to serve

For me the perfect partner to Shakshuka will always be a crusty bread.

Can it be made ahead?

I would suggest making this just before serving for the best results but the good news is that if you do have leftovers, they do keep well in the fridge for up to 2 days.

Nutrition

Calories: 233kcalCarbohydrates: 4gProtein: 9gFat: 20gSaturated Fat: 6gCholesterol: 186mgSodium: 343mgPotassium: 106mgFiber: 1gSugar: 2gVitamin A: 777IUVitamin C: 1mgCalcium: 155mgIron: 1mg
Keyword Shakshuka
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