How to make Shakshuka

Last Saturday when it was lashing with rain and MTV and I ducked into a little cafe in Richmond.  We were sick of the house hunting we had spent all morning doing and wanted to get a late brunch while escaping the weather.  I ordered the Shakshuka, a dish I knew would warm me up from the tips of my toes to the top of my rather bedraggled and wet head.

Shakshuka (serving for one) 

Shakshuka is an Israeli dish of eggs poached in a spicy tomato sauce.  The Italians make something similar called Eggs in Purgatory.  There are a whole host of Shakshuka variations. Some scramble the eggs, some don’t add cheese and some recipes include meat in the dish.  I went home and decided to make my own take on it the next day so I added feta cheese for saltiness and just because cheese generally makes everything better and went heavy on the chillis to give it some real kick.

It’s the perfect dish for a lazy weekend brunch.  I like to cook the eggs so the yolks are still runny and can ooze out and mix in with the spicy tomato sauce.  I served this with some pita bread warmed in the oven, perfect for scooping up the sauce and eggs.

Cooking the capsicum, onion and spices

Ingredients

1 red onion, roughly chopped
2 garlic cloves, crushed
1 red capsicum, roughly chopped, deseeded and stalk removed
3 red birds eye chillis, deseeded and finely chopped
1 tsp cumin seeds
1 tsp paprika
1 can of tomatoes
75ml water
4 eggs
50 gm feta cheese
Handful of coriander, chopped
Olive oil
Salt and pepper to season

Dropping the eggs into the pan to cook

1.  Pour a couple of tablespoons of olive oil into a frying pan. Add the onion and cook over a low heat for 5 mins until they are soft and golden then add the garlic and the chilli and cook for 5 more mins until the onions are just starting to get brown.  

2.  Add the capsicum, sprinkle over the paprika and cumin and cook for another minute or so to enhance the flavour of the spices.

3.  Add the tomatoes and water, turn up the heat a bit, and simmer for 5-10 mins.  Season to taste with salt and pepper.

4.  Break the eggs into the pan, trying to keep them separate from each other, then cover the pan and cook for 5 mins.

5.  Sprinkle with feta cheese and coriander and drizzle with extra virgin olive oil.

Serves two.

Shakshuka looks especially good served up in individual pans

Posted by: on May 10th, 2012     8 Comments »

Category: Recipe - Breakfast
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8 Comments on “How to make Shakshuka”

  1. Iron Chef Shellie said at 2:56 am on May 11th, 2012:

    It looks magnificent served up in pans!
    This is totally my kind of a dish. House hunting and be so draining when it drags on for weeks… months… blerghh

  2. Ames said at 3:18 am on May 11th, 2012:

    This looks great and perfect for a cold day on the weekend :). Very warm and inviting :).

  3. msihua said at 1:27 pm on May 11th, 2012:

    Oh my.. this looks absolutely perfect for a cold and wet day!

  4. Hanna @ Swedish Meatball said at 3:20 pm on May 11th, 2012:

    I love shakshuka – yours look gorgeous – the addition of cheese makes it even prettier…

  5. ute@hungryinlondon.com said at 7:20 am on May 12th, 2012:

    Wow this looks amazing! I have never even hear of shakshuka but I will definitely give it a try, looks so good!

  6. cara waters said at 11:54 am on May 13th, 2012:

    Iron Chef – Yes I am so sick of house hunting – good food was called for to cheer me up.

    Ames – It did warm me up

    MsIHua – It was indeed

    Hanna – Yes I think fetta works well with it although a creamy goats cheese would as well

    Ute – Oh you must try it and let me know how you go

  7. Anonymous said at 1:27 am on June 28th, 2012:

    That looks so delicious and hearty, it is a recipe that has always interested me. Thanks for sharing it!

    Michelle.

  8. Gourmet Chick » Blog Archive » Recipes said at 8:45 pm on July 5th, 2013:

    [...] Shakshuka (v);  [...]


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