Shakshuka

Shakshuka

Shakshuka

Enjoy this popular Middle Eastern egg dish at home: you'll love the blend of dried herbs and spices infused in the tomato sauce that is a base for eggs.

November 22, 2018

Cuisine

serves for

4

total time

0 HR 35 MIN

ingredients

Olive oil
2 tbsp
Garlic cloves
2
Shallot
1
Red chili
1
Red pepper
1
Smoked paprika
2 tsp
Dried oregano
1/2 tsp
Dried thyme
1/2 tsp
Caster sugar
1 pinch
canned chopped tomatoes
675 gr
Eggs
4
cherry tomatoes
150 gr
Flat-leaf parsley leaves
1 handful
White Pitta bread
4
butter
2 tbsp
nigella seeds
3 tsp
Fennel seeds
3 tsp
salt
freshly ground black pepper

Preparation

  1. Heat the olive oil in a large sauté pan set over a medium heat until hot.
  2. Add the garlic, shallot, chili, red pepper, and a generous pinch of salt, fry until softened and starting to colour, 4-5 minutes.
  3. Stir in the paprika, dried herbs, and sugar, and cook for 1 minute before covering with the chopped tomatoes.
  4. Stir well and bring to a simmer. Cover with a lid and cook over a low heat until thickened, 6-8 minutes.
  5. Once thickened, season to taste with salt and pepper. Crack the eggs on top, cover again with the lid, and cook for a further 4-6 minutes until the eggs are set.
  6. Remove the lid and scatter the cherry tomatoes and parsley on top. Set off the heat to cool.
  7. Warm the pitta bread in a toaster or under a hot grill. Spread with butter and sprinkle with the seeds, serving on the side of the shakshuka.