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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

Course Breakfast, brunch, Light meal, Lunch
Cuisine Middle Eastern, North African
Keyword eggs, Fresh Herbs, peppers, tomatoes
Prep Time 10 minutes
Cook Time 30 minutes

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

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Make the Shakshuka: heat your pan over a moderate heat and dry roast the cumin seeds for 2 minutes.

  3. Increase heat to moderately high and add the oil and sliced onions. Sauté for a further 2 minutes

  4. Now add the sliced peppers, sugar, bay leaf, fresh thyme, chopped parsley and all bar 1 tablespoon chopped coriander.

  5. Cook for around 5 minutes or until the peppers are lightly caramelised.

  6. Add the chopped tomatoes, saffron, cayenne, seasoning and 60ml water.

  7. 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.

  8. Taste and adjust seasoning. Remove whole herbs – bay leaf and thyme.

  9. Make holes in the vegetables for the eggs.

  10. Crack in the eggs and season the yolks with some salt.

  11. Cover and continue to cook on low until the eggs are cooked to your liking – between 5 and 10 minutes.

  12. 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.)

  13. 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