A very popular north African dish. Usually for breakfast and brunch, but can be devoured anytime. A lovely blend of hearty tomatoes and that lovely runny egg to give to a great taste of all day breakfast in your mouth.
Ranging from libya, Tunisia and Israel. This north African Mediterranean dish is defo something to boast about and have in your arsenal. It is a dish the has been around for many years. The europeans have been influenced by the dish and have something similar called “eggs in purgatory”. There are some tips to make your shakshuka just that more authentic. Use tomato paste!
Once you got the hang of this, you can add and change the ingredients to fit your taste buds.
200g, Chopped tomatoes
1 Tsp, Tomato paste
1/2, Red pepper
2 Garlic Cloves
1/2 Tsp, Ginger Powder
Choice of herb
2 Tbsp, Olive Oil
Salt and pepper
1 Tsp, Paprika
1 Tsp, Cumin
1 Tsp, Turmeric Powder
- Chop the tomatoes, onions, garlic, and peppers. (Mis en place) Heat up a pan on medium heat. Once hot add in the oil, then throw in the onions and garlic.
- Once coloured, add the peppers and mushrooms. Cook for 2-3 min then add the spices (cumin and paprika) along with the paste, cook for a further 2min.
- Add in the chopped tomatoes and turmeric, cook down for a further 15min on a medium high heat.
- Once cooked down add in the eggs (make a slight dip in the tomato sauce and pour in the eggs). Use a small cup to pour in the eggs, do not crack it straight in as that could damage the yolk.
- After 4-5min the eggs white should have cooked. (Pre heat your grill) throw the pan in for a further 2-3 min to cook the top.
- Finish off with some herbs or anything you desire. I topped mine of with some slices of avocado and coriander.
Please like and share, let me know how it goes.