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 my variation…
- 1 teaspoon of olive oil
- 1 small onion, diced
- 1 green pepper, diced
- 2 handfuls fresh spinach
- 1 x 400g tin chopped tomatoes
- 40g chorizo, diced
- 1 clove garlic, crushed
- 1 teaspoon turmeric
- 1 tablespoon rose harissa
- 1/2 teaspoon smoked paprika
- 1 teaspoon cumin seeds, crushed
- Salt & pepper
- 2 eggs
- Small bunch coriander, chopped
- Bread for mopping!
Pre-heat your oven to 200°c (180°c if you have a fan oven)
In your oven-safe frying pan (you can either use one large pan or two individual pans – I use two individual so we have one each and I get my fair share!) heat the olive oil and add the diced onion & pepper
Fry for about 5 minutes until the onion is translucent and the pepper has softened, then add the chorizo, garlic & spices, and continue to cook over a low heat for another minute
Add in the spinach and cook until wilted, then tip in the chopped tomatoes along with a pinch of salt & pepper, cooking for another 5 minutes on a low heat. When your 5 minutes is up, make a well in the centre of your shakshuka & crack in your eggs
Continue to simmer for a couple more minutes until you can see the white of the egg start to turn opaque. To cook the top of the egg, place your pan in the oven for about 5 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
Sprinkle over the chopped coriander, serve with slices of toasted sourdough and get stuck in!
Have you ever tried shakshuka?