Shakshuka (North African Eggs) – Eat With A
A regular in my house, I first came across this recipe years ago from Gordon Ramsey’s Ultimate Cookery Course series back in 2012, long before it became one of the most common dishes it is today, and seen on nearly every brunch menu around the country.
There are variations of this dish, but I always come back to this version – it’s simple, colourful, warming and delicious. I sometimes add salami or Halal chorizo for a meatier option.
It’s a great easy brunch dish for four, or equally could make a satisfying lunch or dinner; simply add diced potatoes or sweet potato and cook in the sauce for longer.
Tip: Make sure you have a lid or plate big enough to cover the pan you’re using to cook this dish.
- 1 tin chopped tomatoes
- 1 onion, chopped
- 1 red pepper, cut into chunks
- 1 yellow pepper, cut into chunks
- 1 large garlic clove, crushed
- 1 chilli, finely sliced (can substitute fresh for dried)
- 1/2 tsp cumin seeds
- 1 tsp paprika (or smoked paprika)
- 1/2 tsp chilli powder
- 4 eggs
- Fresh coriander
- 1 spring onion, finely sliced
- 1 chilli, finely sliced
- 1 avocado (mashed with lemon juice, salt & pepper)
- Optional: feta , crumbled
- Heat a good glug of oil in a large flat based frying pan or cast iron pan.
- Add onions & cumin seeds & fry for a few minutes on a medium heat until onions soften but don’t colour.
- Add garlic & chilli followed by chopped peppers.
- After peppers have softened, add tin tomatoes. Pour water into the empty tin so that it reaches half way up & add to the pan.
- Add the paprika, chilli powder & season with salt & pepper.
- Stir everything together and cook for 5-7 minutes on a high heat for the sauce to thicken and flavours to develop.
- Add more water if the sauce looks too thick. It should be wet enough for the eggs to poach in.
- Make 4 wells in the pan and crack an egg slowly into each one.
- Cover the pan with a lid/plate wide enough to cover completely & contain all the steam. Reduce heat to a low simmer.
- Leave the eggs to poach in the pan. Should take around 3-6 minutes. Keep an eye on the eggs. Lift the lid to check after 3 minutes if you can’t see or don’t have a glass lid.
- Whilst eggs are cooking, prepare your mashed avocado & set aside.
- The eggs should be cooked with the yolk still runny.
- When eggs are cooked turn off the heat and remove lid.
- Garnish the pan with spoonfuls of avocado dotted around the pan, followed by chopped coriander, sliced spring onions and fresh chillies (or dried).
- Crumble feta and scatter all over, if using.
- Serve in the pan alongside some crusty bread or toast.
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