Shakshuka is a delicious and highly nutritious middle-eastern dish often served at breakfast, yet it’s hearty enough to be served as a light meal too. With my middle-eastern background this was a firm favourite growing up and now with my nutrition background, it’s still a firm favourite! With onions, tomatoes and red pepper as the main basis of this dish, it’s a fabulous way to eat your veggies at the start of the day.
- 4-6 Eggs, preferably organic
- 2 large Onions, finely sliced
- 4 cloves Garlic
- 1 Large Sweet Red Pepper, finely sliced
- 4 large Tomatoes, finely chopped or one 400g tin plum tomatoes
- 1 tsp Smoked Paprika
- 1 pinch Cayenne Pepper (optional)
- Olive Oil
- 1 tsp Salt
- 1 Small bunch Flat Leaf Parsley – finely chopped for garnish
- Heat the oil in a large skillet or frying pan over a moderate heat and add the onions and garlic.
- Cook for approximately 5 minutes, allowing them to “sweat” until they are soft, stirring to ensure it doesn’t stick or brown.
- Add the peppers and the paprika and cayenne (if using) and cook for a further minute before.
- Add the tomatoes, reduce heat and allow to gently simmer for approximately 10 mins, until the sauce has thickened slightly.
- Gently crack the eggs on top of the tomato mixture around the pan
After 2 mins, cover the frying pan to allow the eggs to cook thoroughly on top yet keeping the yolk soft and runny
If you’re worried about cracking the egg, break it into a small cup or ramekin first and then gentle lower it onto the tomato mixture
Sprinkle with chopped parsley and serve your shakshuka warm, straight from the pan. It’s a great sharing dish!
Serve with chunky bread to mop up all the flavours!
Serve with simple green salad for a light meal.
Recipe May Simpkin