![Photograph of Shakshuka](http://www.daffodilkitchen.com/wp-content/uploads/2021/02/IMG_3523_jpg-1140x855.jpg)
Shakshuka
A heavenly yet healthy vegetarian breakfast dish (or lunch or supper) made from sweet, slow cooked tomatoes, peppers/capsicum, onion and garlic, some roast cumin seeds, and a range of fresh herbs: coriander, parsley, thyme and bay leaves. The crowing glory – the eggs, poached in this fabulous flavour bomb. Cooked in and served from one pan, all this dish needs, is some fresh chunky bread.
![](http://www.daffodilkitchen.com/wp-content/uploads/2021/02/IMG_3515-2-1024x768.jpg)
Most people would aim to serve their eggs with a delicious runny yolk – maybe now is the time to confess, I like a well cooked yolk! I know, I’m a peasant! I grew up eating runny yolks, but when I was pregnant, my taste changed and I just couldn’t face them – they tasted so metallic! Bizarrely, this was 23 years ago, and my taste has not returned to normal. Hard yolks, I adore, but soft, no thank you! I’m very happy to confirm that this dish is absolutely delicious with hard yolks but the eggs can be cooked exactly to your liking! Interestingly, I can woof down a chocolate mousse or two with raw egg yolks though!!
![](http://www.daffodilkitchen.com/wp-content/uploads/2021/02/IMG_3530-2-1024x768.jpg)
I have eaten Shakshuka many times, but made it for the first time, only recently. I really don’t know why because I absolutely love it and, since working in Beirut over 25 years ago, I have been drawn to Middle Eastern and North African flavours. Normally, when I have never made a recipe before, I do a whole pile of research and end up with a combination of recipes and ideas. For this recipe, however, I went straight to the Prince of Middle Eastern food, Ottolenghi. I have eaten it on enough occasions to know exactly what I was looking for, and I most certainly found it. This dish is a triumph of deliciousness.
The cooked vegetables would be incredible stirred through pasta or on bruschetta, served with feta cheese or with fried and crispy chorizo. Utterly delectable – I will be returning to these at a later date! For now, let’s focus on Shakshuka
![](http://www.daffodilkitchen.com/wp-content/uploads/2021/02/IMG_3528_jpg-1024x768.jpg)
How to make Shakshuka
Collect all your ingredients together:
- cumin seeds
- light olive oil
- large onion, peeled and sliced
- red and yellow pepper, cored and cut into 2cm strips
- light muscovado sugar
- bay leaf
- sprigs of thyme
- flat-leaf parsley, chopped
- fresh coriander, chopped
- ripe tomatoes, roughly chopped
- saffron strands
- cayenne pepper
- fine salt
- freshly ground black pepper
- water
- free-range eggs
- Greek or natural yoghurt
- harissa (optional)
![](http://www.daffodilkitchen.com/wp-content/uploads/2021/02/IMG_3517_jpg-1024x768.jpg)
Make the Shakshuka:
- Heat your pan over a moderate heat and dry roast the cumin seeds for 2 minutes.
- Increase heat to moderately high and add the oil and sliced onions. Sauté for a further 2 minutes
- Now add the sliced peppers, sugar, bay leaf, fresh thyme, chopped parsley and all bar 1 tablespoon chopped coriander.
- Cook for around 5 minutes or until the peppers are lightly caramelised.
- Add the chopped tomatoes, saffron, cayenne, seasoning and 60ml water.
- Cook on low for 15 minutes until the tomatoes are softened and broken down into the sauce. Add more water if necessary. It should be the texture of a thick pasta sauce. Taste and adjust seasoning. Remove whole herbs – bay leaf and thyme.
- Make holes in the vegetables for the eggs.
- Crack in the eggs and season the yolks with some salt.
- Cover and continue to cook on low until the eggs are cooked to your liking – between 5 and 10 minutes.
- When cooked, top with remaining coriander and serve with some fresh bread or toast and some yoghurt. I like to add some spicy harissa to the yoghurt. (See below.)
Ingredients 1 Dry roast cumin seeds 2 Add oil and onions .. .. cook for 2 mins 3 Add peppers, sugar, bay leaf, thyme, parsley and some coriander… 4 Cook for 5 minutes 5 Add tomatoes, seasoning, spices & water. 6 Cook for 15 mins on low. Remove whole herbs – bay and thyme. 7 Make holes in the vegetables for the eggs 8 Crack in eggs & season 9 Cover. Cook on low until eggs are cooked 10 Serve, topped with chopped coriander
![](http://www.daffodilkitchen.com/wp-content/uploads/2021/02/IMG_3485-1-1024x768.jpg)
Yoghurt and Harissa
I like to serve the Shakshuka with some Greek or natural yoghurt. For breakfast, I keep the yoghurt plain, but if I am eating this later in the morning, I tend to fancy a bit of spice, so I stir some harissa into the yoghurt. Harissa is a North African hot chilli pepper paste or sauce. Today I used some Goch and Company harissa which has a fiery kick. Harissa varies – some are much stronger than others, so just stir in to your liking.
![](http://www.daffodilkitchen.com/wp-content/uploads/2021/02/IMG_3531-1024x768.jpg)
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
Shakshuka
A heavenly yet healthy vegetarian breakfast dish (or lunch or supper) made from sweet, slow cooked tomatoes, peppers/capsicum, onion and garlic, some roast cumin seeds, and a range of fresh herbs. The crowing glory – the eggs are poached in this fabulous flavour bomb. Serves 2
Ingredients
For the Shakshuka:
- ¼ teaspoon cumin seeds
- 90ml light olive oil
- 1 large onion, peeled and sliced
- 1 red pepper, cored and cut into 2cm strips
- 1 yellow pepper, cored and cut into 2cm strips
- 2 teaspoons light muscovado sugar
- 1 bay leaf
- 3 sprigs of thyme
- 5g flat-leaf parsley, chopped
- 15g fresh coriander, chopped
- 300g/4 ripe tomatoes, roughly chopped
- ¼ teaspoon saffron strands
- Large pinch of cayenne pepper
- ⅛ teaspoon fine salt
- ⅛ teaspoon freshly ground black pepper
- Up to 125ml water
- 4 free-range eggs
For the yoghurt and harissa:
- 200g Greek yoghurt
- ½ – 2 teaspoons of harissa, to taste (optional)
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Make the Shakshuka: heat your pan over a moderate heat and dry roast the cumin seeds for 2 minutes.
-
Increase heat to moderately high and add the oil and sliced onions. Sauté for a further 2 minutes
-
Now add the sliced peppers, sugar, bay leaf, fresh thyme, chopped parsley and all bar 1 tablespoon chopped coriander.
-
Cook for around 5 minutes or until the peppers are lightly caramelised.
-
Add the chopped tomatoes, saffron, cayenne, seasoning and 60ml water.
-
Cook on low for 15 minutes until the tomatoes are softened and broken down into the sauce. Add more water if necessary. It should be the texture of a thick pasta sauce.
-
Taste and adjust seasoning. Remove whole herbs – bay leaf and thyme.
-
Make holes in the vegetables for the eggs.
-
Crack in the eggs and season the yolks with some salt.
-
Cover and continue to cook on low until the eggs are cooked to your liking – between 5 and 10 minutes.
-
When cooked, top with remaining coriander and serve with some fresh bread or toast and some yoghurt. I like to add some spicy harissa to the yoghurt. (See below.)
-
Make the Harissa Yoghurt: harissa varies – some are much stronger than others. Stir as much or as little harissa as you would like to suit your palate. Alternatively, serve the yoghurt plain.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- chopping board and knife
- frying pan or cast iron pan with a lid
- small mixing bowl
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