Gluten/wheat-free, vegetarian, breakfast, lunch, dinner
Breakfast, lunch or dinner couldn’t be simpler.
Shakshuka originated in North Africa and is a dish based on eggs cooked in a spicy tomato sauce. It’s highly versatile and bursts with flavour.
You can easily make the sauce ahead of time, warm it up and cook the eggs when you’re ready.
Serve with warm flat bread (gluten/wheat-free if applicable) or some quinoa.
Ingredients (serves 2)
- 2 tablespoons extra virgin olive oil
- ½ brown onion, finely diced
- 1 small clove garlic, grated
- A handful of coriander stems, finely chopped
- Chili flakes to taste
- 3 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 6 large vine-ripened tomatoes, finely diced
- Salt to taste
- 1 teaspoon coconut/rapadura sugar
- 4 organic eggs
- Handful of fresh coriander leaves
- Sprinkle of ground sumac
Method
Heat the olive oil in a frying pan and add the onion, garlic, coriander stems, chili flakes, paprika and cumin and sauté for a couple of minutes. Add the tomatoes, salt and sugar and stir to combine. Cover with a lid and simmer for 10 minutes. Taste the sauce and adjust to your liking. Cover again and simmer for a further 8-10 minutes (until you get a nice and chunky sauce).
Make 4 little wells in the sauce and crack the eggs into them.
Sprinkle with coriander leaves and black pepper. Cover and allow cook for 5-10 minutes, depending on how you like your eggs cooked.
Scoop out two eggs (with sauce) per person.
Garnish with fresh coriander leaves and a sprinkle of sumac.
Variations
- For a bit of a kick, add a 1 teaspoon of Harissa blend when sautéing the onion
- For a richer flavour add some roasted capsicum strips during the cooking of the tomatoes
- You could use diced tinned tomatoes instead of fresh ones
- Add some chopped mushrooms when adding the tomatoes
- When serving, sprinkle a little goat’s feta or add a dollop of labneh (yoghurt cheese) or tahini.
- Serve with a few little pieces of chopped preserved lemon
- Instead of coriander use parsley