Packed with antioxidants and protein there is no more vibrant and tasty start to the day than Shakshuka eggs. Although traditionally eaten at breakfast they have become a firm favourite in our household, we often make them for a quick, tasty dinner.
Shakshuka means “mixture” and is believed to have originated from Tunisia. Traditionally eggs are poached in a thick sauce of tomatoes, chilli and onion. They are most often spiced with cumin and/or paprika. They are so easy to make and there are endless seasonal variations.
We make this dish all year round. In the hot months we make it with fresh tomatoes and eggplant straight from the garden and then in winter we call on our stash of home made passata squirrelled away from our overabundance of tomatoes the previous summer.
I like to make this dish in a heavy cast iron saucepan delivered straight to the table for everyone to dip into. In Tunisia, Libya, Algeria, Morocco and Egypt where it is most commonly eaten today it is served in a tajine when not in a cast iron pan.
- 4 tablespoons extra virgin olive oil
- 1 large brown or red onion, peeled and diced.
- 2 - 4 cloves of garlic, chopped
- 1 capsicum, sliced into strips
- 1 700mL jar of passata or 6 - 8 ripe fresh tomatoes
- 6 - 8 eggs
- 100g goat fetta
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne chilli (optional)
- 1 bunch of fresh herbs (coriander is traditional), chopped
- Salt and pepper for seasoning
- 1. Heat a large cast iron saucepan/skillet over a medium heat. Add olive oil and then onions and sauté until the onions are soft and slightly translucent but not brown.
- 2. Add garlic and sauté for a further minute or two until fragrant. Then add the capsicum and continue to sauté until soft.
- 3. Add spices and cook for a further minute or two until fragrant. Then add tomatoes to the pan and simmer for 5 - 10 minutes until the sauce starts to reduce and the flavours meld. Season with salt and pepper.
- 4. When the sauce is to your liking make little wells in it and crack the eggs into them. I like to do a circle around the pan and then one or two in the middle.
- 5. Simmer slowly for ten minutes or more until the eggs are cooked to your liking and the sauce has further reduced.
- 6. Garnish with fresh herbs and serve with fresh crusty sourdough, pita or on a bed of wilted greens.
- The number of fresh tomatoes you might use in the recipe will vary depending on the type and ripeness. If they taste a little thin add alittle tomato paste.
- If you do not like your eggs too soft, pop a cover on the pan whilst simmering so the tops firm up.
The Kitchen Apothecary https://thekitchenapothecary.com/
Don’t let your journey with this recipe finish here – keep experimenting with fresh and seasonal ingredients so you can nail that the flavours that most appeal to you!
Optional extras to experiment with:
Different coloured Capsicums
Capers and caper berries
Different herbs – I love thyme, oregano, continental parley and coriander
Enjoy your Shakshuka Eggs!