Shakshuka
Breakfast for dinner should be embraced with open arms. And this 30-minute, one-pan, tomatoey baked eggs dish is perfect for a simple mid-week meal. It's also a great recipe for a weekend breakfast or easy lunch.
Shakshuka translates simply to 'mixture' and is usually a spiced tomato and capsicum base with perfectly set eggs nestled into the sauce. You can be experimental with the saucy base - using leftover passata and a little chorizo, ratatouille, or a tomato and lentil stew to cook the eggs in.
We've topped this version with chopped parsley and crumbled feta, but you could also top it with goat's cheese and dill or shaved parmesan and torn basil. So, use what's in the fridge and cook this easy recipe - it will be so much more satisfying than having a bowl of cereal for dinner!
Ingredients 14
1 brown onion, finely diced
1 red capsicum, chopped into 2cm dice
2 cloves garlic, minced
2 tbsp olive oil
1⁄4 tsp salt
1⁄4 tsp black pepper, cracked
1⁄2 tsp smoked paprika
1⁄2 tsp ground cumin
1 1⁄2 tbsp harissa paste
400 g cherry tomatoes, tin
4 eggs, large, free-range
To Serve
100 g feta cheese, crumbled
1⁄2 bunch parsley, chopped
4 slices bread, toasted
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Method 7
Finely dice the , chop the into a 2cm dice and mince the .
Heat in a large frypan over medium high heat. Add the , , and and cook for 5-7 minutes until the onions are soft and translucent.
Turn the heat down to medium-low and add the , and , stirring until combined, then add the and tinned and stir well.
Turn the heat down to low and simmer for 10-15 minutes, pressing down on the gently to release their juices, until the sauce has thickened slightly. Give it a stir every so often to prevent the sauce from catching on the base.
Using the back of a large spoon, make 4 indents in the sauce then gently crack an into each one. Cover the pan with a lid and cook gently for 5-8 minutes until the eggs are set to your liking. 5 minutes will give you runny yolks and 8 minutes will be set yolks.
While the eggs are cooking, chop the and toast the .
Remove from heat, crumble the over the top and sprinkle with chopped . Serve straight from the pan with toasted on the side.
Clove Kitchen's tips
If you want more eggs in the dish, make 2 extra indents in the sauce for 2 more eggs. The same cooking times will work.
For an extra layer of flavor that will keep everyone at the table asking for seconds, try adding a dash of smoked paprika to your toast before serving. Just a light sprinkle onto the buttered side while it's warm ties the whole dish together.
Helpful tips
Can I make Shakshuka ahead of time?
Can I add other vegetables to the Shakshuka?
What else can I serve with Shakshuka besides toasted bread?
Can I use fresh tomatoes instead of tinned cherry tomatoes in the Shakshuka?
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Notes
3
