Shakshuka
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Course
Breakfast
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Cuisine
Middle Eastern
Shakshuka
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A delicious and easy shakshuka recipe adapted from Ottolenghi.
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Ingredients
- 1 red onion finely chopped, small
- 2 Tbsp olive oil
- 2 red bell pepper cut into 0.5cm dice, or yellow bell pepper, large
- 2 cups mushrooms finely sliced
- 4 cloves garlic crushed
- 2 - 4 Tbsp harissa paste depending on how hot
- 1 Tbsp tomato paste
- 1 ½ tsp cumin ground
- 1/2 tsp dried chili flakes optional
- 5 tomato 800g - or 2 x 400g tins of chopped peeled tomatoes, large ripe
- 3 cups baby spinach leaves
- salt
- black pepper
- 4 egg 6, free range
- cilantro roughly chopped, small handful, or coriander
Instructions
- Heat the olive oil in a frying pan and cook the onion until softened, about 4 – 5 minutes.
- Add the peppers and cook for a further few minutes until they are soft. Add the mushrooms and cook for a minute or two.
- Add the tomato paste, harissa, cumin, chilli, salt, pepper and garlic and cook for about 5 more minutes. Add a splash of water if it dries out and becomes too thick.
- Add the tomatoes (I used tin) and the spinach and cook for 10 minutes and until the sauce is thick.
- Make little wells in the sauce and break the eggs into these, and simmer for 8 – 10 minutes until cooked. Swirls the egg whites a bit with the sauce and try not to break the yolks. If you cover the pan it will speed up the process.
- The eggs are ready when the whites are firm and cooked and the egg yolks are soft.
- Spoon out the eggs with the sauce and serve.
Notes
- This dish is best eaten on the day it is made. Any leftover sauce can be stored in the fridge and used again.
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