Shakshuka

Shakshuka, is not only rich in flavour but also so satisfying. It’s an excellent choice whether you’re hosting a brunch or need a quick mid-week dinner option. The brilliant thing about shakshuka is how versatile it is. You can simplify it for a basic meal or jazz it up for a larger gathering.

Ingredients (Serves 2-4)

• 1 tbsp olive oil

• 1 onion, finely sliced

• 1 red pepper, sliced

• 1 yellow pepper, sliced

• 2 garlic cloves, minced

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp ground coriander

• ¼ tsp chili flakes (optional, for heat)

• 1 x 400g tin chopped tomatoes

• 1 tbsp tomato purée

• 1 tsp sugar (optional, to balance acidity)

• Salt & black pepper, to taste

• 4-6 eggs

• 50g feta cheese, crumbled (optional)

• Fresh coriander or parsley, chopped

• 1 tbsp olive oil or butter, for drizzling

• Warm flatbreads, pita, or crusty bread, to serve

  
  

Instructions

1. Preheat the oven to 180°C (fan) / 200°C / Gas 6.

   
   

2. Heat the olive oil in an ovenproof pan or shallow casserole dish over medium heat. Add the onion and peppers. Cook for 5 minutes until soft. Stir in the garlic, cumin, paprika, coriander, and chili flakes (if using) and cook for 1 minute until fragrant.

   
   

3. Add the chopped tomatoes, tomato purée, sugar (if using), and season with salt and black pepper. Let it simmer for 10 minutes, stirring occasionally, until slightly thickened.

   
   

4. Create wells in the sauce with a spoon. Then carefully crack the eggs into these wells. Transfer the pan to the oven and bake for 8-12 minutes, or until the egg whites are just set but the yolks remain runny. If you prefer firmer eggs, cook longer.

   
   

5. Crumble over the feta (if using), drizzle with olive oil or butter, and scatter with fresh herbs. Serve immediately with warm flatbreads or crusty bread for dipping.

   
   

Variations & Extras

• Spicy kick: Add harissa or extra chili flakes for a delightful heat.

• Meaty version: Stir in cooked chorizo or spicy sausage to enhance the flavour.

• Make it green: Swap tomatoes for wilted spinach, leeks, and cream to create a green shakshuka.

  
  

Serve your shakshuka with warm flatbreads, pita, or a crusty loaf. The bread is great for soaking up the rich sauce and runny eggs.

ENJOY!!