Shakshuka

Shakshuka is a popular Middle Eastern dish that originated in North Africa, specifically in Tunisia and Libya. It is a dish that is typically made with eggs poached in a spicy tomato sauce.

The origins of shakshuka can be traced back to the Ottoman Empire, and it has since spread throughout the Middle East and beyond. The dish is often served for breakfast, but can also be enjoyed at any time of day.

Shakshuka is known for its bold flavors and hearty nature, making it a satisfying meal for any occasion. It can also be customized to include additional ingredients such as feta cheese, sausage, or spinach, depending on one's preferences.

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Shakshuka

Yield: 2

Author: Zaeem Jafri

A delicious one-pan meal which is quick to make, has minimal clean up, and is perfect for hosting people for breakfast/brunch.

Ingredients

• Olive oil
• Onion (1 large)
• Peppers (2 whole)
• Chilli (1 large) or Chilli flakes
• Garlic clove (3)
• Paprika (2 tablespoons)
• Ground Cumin (1 tablespoon)
• 1 tin plum tomatoes
• 3 eggs (or however many you want)
• Coriander
• Parsley

Instructions

1. Heat up your cast iron pan until it’s hot then bring it to medium heat
2. Add olive oil (make sure the pan isn’t too hot, or it will burn)
3. Add chopped onions (cut finely) - sweat them on a low medium heat
4. Add sliced peppers
5. Cook slowly until soft. You don’t want them browning too much
6. Add crushed garlic cloves ( we use a good garlic press, but you can chop them if you want)
7. Add the paprika and cumin
8. Add chopped chilli
9. Fry for around 2 minutes until well incorporated. Add more oil if needed if it is burning/sticking
10. Add the tinned plum tomatoes and break them up with a wooden spoon. You can also crush them in your hands before putting them in the pan.
11. Add 100ml water if its looking a bit dry
12. Give it all a good stir, and let it cook down for around 15 minutes with the lid on or a sheet of aluminium foil if you don’t have a lid for your pan.
13. Create three little wells in the pan for your eggs using the back of your wooden spoon
14. Crack your eggs in
15. Cover over with lid for 3-4 minutes, until your eggs are done to your liking (you may need to experiment with timings) and put the heat on low.
16. Take off the heat
17. Garnish with crushed feta cheese, chopped parsley and coriander leaves
18. Enjoy it with some warmed crusty bread like baguette or Sourdough dipped directly into the dish.

Notes

The above does for 2 of us but you can double up if your serving a group or add more eggs if you’re looking to get more protein in.

Using a cast iron pan will get you the best results

Best served family style :)

Recommended Products:

Cast iron pan

Shakshuka, breakfast, brunch, tomatoes, eggs, feta,

Breakfast, brunch

Middle Eastern

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