Shakshuka
This Middle Eastern and North African dish of baked eggs in a richly spiced tomato sauce is just like a warm hug. Often eaten fro breakfast or brunch in places like Tunisia. This dish works well as a quick and nutritious midi-week meal.
Ingredients Serves 4
1 tbsp Olive oil
1 large red onions finely chopped
1 large red pepper finely chopped (can use 2 from jarred roasted if prefer)
1 can shopped tomatoes (the best quality you can afford)
10 fresh cherry tomatoes (if not in season use another can of tinned)
2 garlic cloves sliced
1 tsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin
1 pinch chilli flakes
Seasoning
6 eggs
2 tbsp fresh parsley chopped
1 tbsp fresh mint chopped
Method:
In a large sauté pan on medium heat add the olive oil followed by the onions and peppers. Allow them to cook down for 5-7 minutes. Next add the fresh tomatoes if using, followed by the garlic, all the spices and tinned tomatoes. Stir and season well. Pop a lid on leave for 15minutes. Remove the lid and ensure the sauce has sickened slightly. If not cook lid off for a noter 2-3 minutes. Now make six indentations in the sauce and break each egg into them. Reduce the heat to low, pop the lid back on and cook until the eggs are set. Uncover and serve in the pan on the table, adding in the fresh herbs and seasoning at the end.
I like the serve this with some toasted sourdough rubbed all over with a garlic cloves and a drizzle of olive oil. But if you prefer, flat breads would work well too.
Nb: If you like a hot Shakshuka then please add in one finely chopped chilli of choice.