This Easy Shakshuka is the perfect simple dinner dish or brilliant brunch recipe. A tasty tomato sauce, topped with melting cheese and runny eggs for dipping.
Shakshuka is a delicious combo of tomatoes cooked down with spices and eggs poached in the sauce.
It originates from the Middle East and North Africa, but there’s lots of other versions worldwide based on the same principle.
It’s similar to Huevos Rancheros from Mexico or Eggs in Purgatory, which is Italian American.
I think the name comes down to the spices used in the tomato sauce. For me, with this sweet smoked paprika, this is Shakshuka.
- 1 tbsp Olive oil
- 2 Cloves Garlic Peeled and crushed (See Note 1)
- 1 Large Onion Peeled and chopped (See Note 1)
- 1 Large Pepper Diced (See Note 2)
- 1 tsp Ground cumin
- 2 tsp Sweet smoked paprika
- 235 g Tin Beans Berlotti or Chickpeas or similar. Optional.
- 400 g Tin Tomatoes
- Salt and freshly ground black pepper
- 4 Eggs
- 50 g Cheddar cheese Grated (See Note 3)
- Fried chorizo cubes
- Chopped spring onions
- Chopped chillis
- Hot buttery toast or flatbreads
Heat your olive oil in a pan and add your garlic and onions. Fry for a couple of minutes and allow them to soften.
Add diced pepper (capsicum), cumin, smoked paprika and give it all a good stir. Cook for a couple more minutes until you can smell the spices.
Add the drained beans, tinned tomatoes, half a can of water and salt and pepper. Stir well and put a lid on and cook for about 15 minutes (see NOTE 4). (Check it during this time as it may need a little more water if it's drying out.)
Preheat the grill to HOT.
When the sauce is this thick and delicious, remove the pan lid, make a well in the sauce and break an egg into the hole. Repeat for all of the eggs.
Allow them to cook on the hob for a couple of minutes until you can see the bottom of the eggs starting to set and turn white. Sprinkle on the cheese and finish off under a hot grill until the eggs are cooked to your liking.
Serve straight away with whichever additions you fancy.
Looks Yammi. Have to try it!
- Miami Food Network -
Note 1 - Onion & Garlic
I always try to use pre prepared frozen chopped onions and garlic. If you do use these they may take a little longer to fry (to get the liquid out).
Note 2 - Pepper (Capsicum)
You can substitute this for any veggies you fancy. Aubergines (eggplant), courgettes (zucchini) or sweet potato would all work well. You'd just need to allow extra cooking time.
Note 3 - Cheese
I like the way cheddar melts here, but Feta also taste AMAZING as a substitute or to change things up a little.
Note 4 - Cooking time
15 minutes is the MINIMUM cooking time for the sauce. The longer you cook it the better it will taste!