Super Simple Shakshuka
Have you ever stumbled across something and then become insanely obsessed with it?
This has been my relationship with Shakshuka. I’m not sure what brunch meant to me before experiencing this but now if I see this on a menu, I’m heading straight for it with the eggs runny/over-easy.
There are many variations of this hailing from the Middle East and North Africa, sometimes including chorizo or bell peppers and even kale sometimes. It’s great because you can tweak it to what works best for you as long as there are poached eggs in there somewhere!
I like to keep mine as simple as possible and when I feel a little adventurous, I add some kale to try and keep up with my five-a-day. Living on the wild side eh?
The top tip I would give is to make sure you turn the heat down prior to adding the eggs in – slow cooking these on the stovetop is key to getting them perfect.
If you’re entertaining (sometime in the future) or simply just want to enjoy a solo brunch, then this is the perfect dish for you, served up with some sourdough toast or plantains & avocados, it’s perfect!
Super Simple Shakshuka!
Delicious and easy brunch dish with eggs poached in tomato sauce.
- 1 Large Onion or 2 Shallots Chopped
- 4 Bulbs of Garlic Crushed
- 4 Medium Tomatoes Chopped
- 1/2 Scotch Bonnet optional
- 1 tin Chopped Tomatoes
- 2 tbsp Olive Oil Extra Virgin
- 1 tbsp Ground Mixed Spice
- 2 tbsp Smoked Paprika
- Handful Fresh Parsley Chopped
- 4 sprigs Fresh Thyme taken off the stalks
- Dollop of Honey
- Salt or Bouillon to taste
- 5-6 large Eggs
Heat olive oil in a large pan/skillet on a medium-high heat.
Sautee onions, garlic and scotch bonnet for one to two minutes until softened.
Reduce heat to medium. Add fresh tomatoes and sautee for two – three minutes, then add smoked paprika, ground mixed spice and salt/bouillon powder to taste.
Add chopped tinned tomatoes, stir to combine and allow to simmer for a few minutes.
Add the fresh herbs and the dollop of honey and stir. Taste and see if more salt is needed.
Turn the heat down to low – medium, then crack an egg into a ramekin, make a well in the sauce and pour the egg in. Repeat the process with all the eggs you have.
Cover the pan/skillet with a lid or plate that will fit and let the eggs cook for a few minutes until they are done to the consistency you like. If you like it runny, keep a close watch so it doesn't overcook.
Sprinkle a little parsley over the top prior to serving and enjoy.