If you love shakshuka and enjoyed one during a brunch in a local restaurant and want to recreate the experience this recipe is a very best place to start.
This Middle Eastern recipes has become popular for many reasons; it is comforting dish, easy to make, and tastes amazing.
Follow this recipe and you’ll be well equiped to make some great shakshuka whenever you want – for a brunch or easy weekend dinner.
The ingredients you need for shakshuka are pretty basic; cannned chopped tomatoes, some spices, and eggs. The feta cheese is pretty optional, but it gives a nice dose of saltiness and a creamy bite that is hard to beat.
- 2 tsp oil
- 4 cloves garlic (minced)
- 50 g capsicum (chopped)
- 1 onion (chopped)
- 2 tsp tumeric
- 1 tsp cumin
- 1 tsp Harissa paste (optional, for a spicy kick)
- 250 g tomatoes (chopped)
- 4 eggs (large)
- salt & pepper (to taste)
- Gather and prepare your ingredients; chop onion, crush garlic
- Heat oil in a large pan. Add onion and garlic. Cook stirring for 3 minutes. Add capsicum, and cook until they are soft.
- Sprinkle spices over your veggies. If you do not have Harissa, you can use chili powder for a spicy kick. Cook for 1 minute.
- Add can chopped tomatoes. Try finding sugar-free tomatoes.
- Simmer the tomatoes for 20 minutes over medium heat. With your spoon make four holes in the sauce. Crack the egg in each hole.
- Cove the pan with a lid. Cook the eggs for 5-6 minutes or until the egg whites are set.
- Top warm shakshuka with crumbled feta cheese and chopped parsley or chinese parsley.
- Watch the heat; the eggs will start cooking once they touch the simmering tomato sauce. this means the first egg may be cooked sooner than the last one. To avoid this, remove the pan from the heat and then crack in the eggs.
- Spoon some sauce over egg whites; by spooning some sauce over the eggs white, you ensure that they are cooked properly. This step helps egg whites to cook faster so they set before the egg yolk is overcooked.
- Make sure to cover the pan; covering the pan allows the eggs to steam-cook. Also, make sure you rotate the pan during the cooking, as the stove has hot spots. As soon as your egg whites are set and the yolk is still a bit jiggly, your shakshuka is done.