Saucy eggs poached in fragrant tomato and capsicum sauce. The classic Middle Eastern breakfast dish is spicy, hearty and cheap.
I like to whip up shakshuka using vegetable and tomato passata leftovers from the fridge. Fresh tomatoes, canned tomatoes or pasta sauce also can be used instead of passata.
Serve shakshuka hot with a pile of freshly baked 2-ingredient flatbread.
Best Shakshuka RecipeCourse: Breakfast, Brunch, Lunch, MainCuisine: Classic, Israeli, Middle EasternDifficulty: Easy
Saucy eggs poached in fragrant tomato and capsicum sauce and served with freshly baked homemade flatbread.
1 red capsicum, cored and cut into strips
1 yellow capsicum, cored and cut into strips
1 green capsicum, cored and cut into strips (or/and green chili pepper)
350 ml tomato passata
1 large brown onion, sliced
2 garlic cloves, chopped (optional)
1/2 teaspoon cumin seeds, toasted and ground
a few sprigs of oregano
olive oil for cooking
1-2 teaspoons sugar
1/2 teaspoon paprika
3 medium-size eggs
1/2 cup of water
- To serve:
fresh coriander leaves
- Preheat a pan over medium heat. Add a splash of olive oil and onion, cook for about two minutes. Add the capsicums, cook, until capsicums are soft, but not brown (add a splash of water to prevent browning). Add garlic, paprika and cumin, and cook another two minutes. Add the tomato passata. Cook on low heat for 10 minutes, adding enough water to keep it the consistency of a pasta sauce. Season shakshuka with sugar, salt and black pepper.
- Make three gaps in the mixture, crack the eggs one by one pouring it into each gap. Gently mix egg white with tomato sauce using a fork, but keep the egg yolks whole. Sprinkle the egg yolks with a little salt, close the pan with a lid. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, about 2- 3 minutes.
- Remove the eggs with a slotted spoon, place onto a plate, and serve with the tomato sauce, fresh coriander leaves, yoghurt and homemade pita bread. Enjoy!