Recipe – Shakshuka

Believed to be of Tunisian origin, Shakshuka is eggs poached in tomatoes with peppers, onions & spices. It is intended as a breakfast dish, but I like to have this for lunch & dinner too – it’s not difficult and is pretty quick to whip up. Here’s how I make mine…

What you’ll need for one serving (multiply as required):

  • 1 teaspoon of rapeseed oil
  • 1 small onion, diced
  • Peppers, diced – I used different colours and took a slice from each (approx. a quarter from each)
  • 50g spinach
  • 300g chopped tomatoes
  • 30g chorizo, roughly sliced
  • 1/2 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon cumin seeds
  • Salt & pepper
  • 1 egg
  • Chopped parsley for garnish

To start, add the rapeseed oil to your pan along with the diced onion & pepper

Fry for about 5 minutes until the onion is translucent and the pepper has softened, then add the chorizo & spinach

Mix everything together and keep stirring until the spinach has wilted

Once you get to this point, add your chopped tomatoes and your spices, along with a pinch of salt & pepper, and mix together. Keep stirring and cook for about 5 mins on a low heat. When your 5 mins is up, make a well in the centre of your pan & crack in your egg

Continue to simmer for a couple more minutes until you can see the bottom of the egg turn white. To cook the top of the egg, place your pan under a hot grill for about 3 minutes or until the whites are cooked through but the yolk is still runny – you should be able to tell when this is done by giving the pan a little shake – if the white has just a bit of wobble you should be there

I like to serve the shakshuka in the pan with a chunk of bread & a cup of tea! Now I know chorizo wouldn’t have been part of a traditional recipe but it adds a lovely smoky flavour. It also works well with chicken sausages – I use the Heck Chicken Italia sausages, grill them first then add the cooked sausages at the same time as adding the egg.

Do you have a favourite shakshuka recipe?


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