Shakshuka

Name: Shakshuka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings

Posted: 08/07/2024Updated: 09/07/2024

Runny eggs poached in a spiced tomato sauce, simmered with onions, red bell pepper, garlic, and a blend of turmeric and smoked paprika.

Shakshuka pairs beautifully with many carbohydrates from rice or couscous to crusty bread or pita. Or accompany it with a creamy yoghurt or hummus alongside a salad.

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Preparation: 10 minutesCooking: 20 minutes

Ingredients

Adjust servingsServings

4 medium Tomatoes
2 tablespoons Tomato purée
1 medium Brown onion
1 large Red bell pepper
6 large Eggs
3 cloves Garlic
1 tablespoon Ground turmeric
1.5 tablespoons Smoked paprika
1.5 tablespoons Ground cumin
1 teaspoon Ground cayenne pepper
1 tablespoon Dried mint
1 handful Fresh parsley
1 handful Fresh coriander
200 millilitres Water
1 handful Feta
1 tablespoon Olive oil
2 teaspoons Salt
2 teaspoons Ground black pepper

Instructions

Slice the brown onion into ribbons roughly 0.5cm in width. Heat a pan on medium with the olive oil. Once hot, add the brown onion and fry for 3-4 minutes until softened and fragrant.
Whilst the onion is frying, chop the tomatoes and red bell pepper into similar sized pieces of about 1.5cm as well as finely mincing the garlic.
Once the onions are cooked, add the garlic and tomato puree and fry for an additional 2 minutes.
Mix in the chopped tomatoes and bell peppers and cook for 4-6 minutes or until softened.
Add the water and the turmeric, paprika, cumin, cayenne pepper, dried mint then salt and black pepper. Mix until fully combined and allow to simmer for 7-8 minutes with the lid on. In the last 2 minutes of simmering, add chopped parsley and coriander.
Bring the sauce to a boil and carefully create 6 wells in the sauce to place your eggs. Gently crack the eggs into each well. Cook for a final 6-7 minutes with the lid on until the whites are set.
Garnish with more chopped parsley and coriander the feta crumbled on top. Serve with fresh crusty bread and enjoy.

My notes

Cooking tips

Caramelise onions and peppers: Slowly caramelise the onions and peppers over low heat to bring out their natural sweetness and deepen the flavour of your shakshuka base.
Use fresh tomatoes: Opt for high-quality tomatoes such as Roma plum tomatoes or vine-ripened tomatoes for their rich and sweet flavour.
Fresh herbs just before serving: Add fresh herbs like parsley and coriander right before serving to keep their flavours vibrant and fresh.

Alternative ingredients

For a vegan alternative, substitute the eggs for tofu or beans - my preference being cannellini beans - and replace the feta with a vegan substitute or remove entirely.
Add other vegetables like spinach, courgette, or aubergines for added nutrition and variety.
Add other protein sources such as chorizo or ground beef for a heartier meal.
If you can't get your hands on fresh tomatoes, replace with high-quality canned plum tomatoes with a teaspoon of sugar to cut through the acidity.

Storage instructions

If you plan on storing the shakshuka and re-heating on the stove at a later date, for the best flavour and texture cook fresh eggs when needed.

Refrigeration: Store leftover shakshuka in an airtight container in the refrigerator for up to 3-4 days.
Freezing: You can freeze the shakshuka sauce (without eggs) for up to 2 months. When ready to eat, thaw in the refrigerator overnight and re-heat on the stove before adding fresh eggs.

Re-heating instructions

If re-heating from frozen, ensure it has fully defrosted whether that is overnight in the fridge out in the microwave on the defrost setting.

Stove: Re-heat shakshuka on the stove over medium heat. Add a little water or broth to loosen the sauce. Once the sauce is hot, create wells and crack fresh eggs into the wells, cooking until the eggs reach your desired doneness.
Microwave: For a quick re-heat with already cooked eggs, transfer a portion to a microwave-safe dish and heat on medium power. If you're re-heating the whole dish, cover and microwave for 1-2 minutes, then check and stir. Repeat until heated through.

Nutrition and dietary facts

Vegetarian, Gluten-free

Per serving:Calories: 281kcal (12%), Protein: 14.5g (24%), Fat: 18.5g (23%), Saturated fat: 5.8g (39%), Carbohydrates: 16.8g (6%), Sugars: 8.5g (34%), Fibre: 4g (13%)

Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.