This little dish has become a serious favourite of ours since we first tried it a month or so ago. It’s become our go-to late-night, long-day, nothing-in-the-cupboards meal. It’s delicious, it’s filling, it’s moreish, and it’s also really very healthy. When you look at it that way, I’m not sure why we don’t eat shakshuka every day of the week.
There are a lot of variations on this recipe floating around out there, and this is the one we’ve decided on by trial and error (and chucking whatever herbs we had on hand into the pan to see what happened). It’s so hearty and rich despite there being so few ingredients. You can put this together on a budget as all you really need to buy every time are the eggs, tomatoes, and the pepper. It’s basically a good all-rounder. I’ve also read that it’s a great hangover cure, so there’s an added bonus.
Here’s the vine so you can see how it’s made:
And the recipe…
- Drizzle of olive oil
- 2 teaspoons tomato paste
- 2 large red peppers, diced
- 4 garlic cloves, finely chopped (or frozen garlic, melt in pan)
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- Pinch of salt
- 1 can of chopped tomatoes
- 6 eggs
- 1/2 cup Greek yogurt
- In a large saucepan or wok warm the olive oil over medium heat
- Add the tomato paste, red peppers, garlic, and spices.
- Saute for about 10 minutes, until the peppers soften.
- Add the chopped tomatoes, bring to a simmer and cook for another 10 mins, until the sauce has thickened.
- Make little indentations in the sauce one by one and crack an egg into each.
- Simmer for about 10 mins until whites are set and yolks are wobbly.
- Serve the eggs with yogurt on the side.
- The Greek yoghurt is of course optional. You can also serve with pittas: it's fantastic to serve part of the pepper and tomato mixture inside a pitta and keep the rest with the eggs on your plate. Feel free to experiment with spices and added ingredients - we like Quorn hot dog sausages cut up into small slices and added before the eggs.