The perfect thing about a Shakshuka is not only those smoky, tomato flavours combined with gooey baked eggs, but it is also the easiest meal you can throw together with whatever you might happen to have in the fridge and pantry.
I normally make this for brunch, but can be just as filling for lunch or dinner, just by adding more veggies, a side salad or some avocado. Hunks of crusty bread for dipping is optional (but of course highly recommended 😉 )
1 onion (red or white)
1 garlic clove
1 fresh red or green chillie
2 peppers (mix and match colours)
1 tin of plum or chopped tomatoes
Handful of fresh and/or sundried tomatoes
1 tbsp tomato puree
4 medium potatoes (optional – adds bulk for a larger meal)
1 tsp smoked paprika
1 tsp cumin
1tsp cayenne pepper
4 free range, organic eggs
salt and pepper
handful of chopped fresh parsley
hunks of fresh crusty loaf for dipping
avocado slices on the side
Heat a heavy based (ideally oven proof) skillet on a medium heat with oil
Chop the onion and add to the oil and sautee for about 5 minutes
Cut the potatoes into large cubes, leaving the skin on and par boil for about 10 minutes
In the meantime, once the onions are starting to soften, add the peppers and cook for a further 5 – 10 minutes
Add the garlic, and chilli and mix to combine for 2 minutes
Add the tin of tomatoes, fresh and/or sun dried tomatoes, tomato puree and the spices and stir.
Add the potatoes to the mix and you add a little water if it is looking too dry
Lower the heat and simmer for about 5 more minutes
Pre heat the grill to 200 degrees
Make 4 small dips in the sauce and crack the eggs in and place the pan under the grill.
Make sure to keep checking the eggs, but they should take about 5 minutes to bake.
If you do not have an oven proof skillet then ignore steps 9-11. Poach 4 eggs in boiling water and add to the tomatoes once cooked.
Sprinkle with fresh parsley and serve with avocado and hunks of crusty bread!