Shakshuka (also known as Shakshouka, Chakchouka) is a North African/Middle Eastern breakfast dish which is super simple and delicious to make. You can also enjoy this as a light lunch or afternoon meal, I like to make this at the weekends for a quick easy brunch when the kids want something hot and filling. If you want to make more than 4 eggs, add more canned tomatoes, no need to add more spices, the spices in the recipe will be enough for up to 6 eggs. Add diced peppers if you want to make this more substantial, it’s entirely up to you. Serve with crusty bread and mop up all of the delicious tomato sauce, I literally wipe the pan clean with bread whenever I make this!
- 2 tbsp oil
- 1 small onion, diced
- 2 – 3 cloves of garlic, finely chopped
- salt to taste
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp chilli powder (or use to your taste)
- ½ can chopped tomatoes
- 3 – 4 eggs
- parsley/coriander for garnishing
- In a frying pan heat the oil and sauté the diced onion and chopped garlic with some salt until soft.
- Add the ground spices and fry for 1 minute. If you are using diced peppers, add them after frying the spices.
- Add ½ can of chopped tomatoes (if your tomatoes are very tangy/acidic add ½ – 1 tsp sugar to balance this, use 1 whole can if you’re making more than 4 eggs), fry the tomatoes in the spices until slightly thicker.
- Once the tomato sauce is thick, use a spoon to create a few wells and crack your eggs into them. Cook uncovered for a further 5 – 7 minutes depending on how well done you like your eggs. If you like them cooked all the way through, cover the pan to speed up the process.
- Garnish with chopped parsley/coriander.
- Enjoy on toast or with a fluffy bread for dipping into the sauce. Bon Appétit!