Shakshuka is a perfect Sunday brunch or easy supper dish that can have many variations with added feta cheese and other different herbs and spices.
It is a spiced tomato and egg dish with its origins in north-Africa, but is also highly popular in Israel and Turkey. Basically, this dish is poached eggs in a tomato gravy with some peppers. Traditionally this is served with warm crusty bread and a fresh salad but we serve it with our own variation of low carb bread to dip into the rich tomato sauce. It's great by itself though.
I cook this for the full-time required (and probably a bit over) as I like my egg yolks firm...runny eggs just do not do it for me. This dish has such a cool name . Suggest it a husky voice for brunch to make it sound extra appealing! You could make this with fresh tomatoes, but tinned are just fine. The trick to this dish is to cook it on a low medium heat and do not let the mixture burn as you wait for the eggs to set. Although this recipe says 4 eggs, I made this with two, just to double-check that they set firm enough for me. You could always make this with scrambled eggs by breaking them up with a fork when you put them in the sauce.
Shakshuka
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Ingredients
- 1 medium white onion, sliced
- 2 bell peppers, sliced
- 28 oz cans chopped tomatoes (2 x 14 oz cans)
- 4 large eggs
- ¼ cup parsley, chopped
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat the oil a large non-stick frying pan over a medium-high heat. Add the onion and bell peppers, stirring constantly, and cook, for 5 minutes or until the onion and pepper have softened.
- Add the chopped tomatoes and cook, stirring for a further 5 minutes.
- Use a spoon to make 4 large holes in the tomato mixture, then crack an egg into each hole. Reduce the heat to low, and partially cover the pan with a lid. Cook for 10 minutes or until eggs are cooked to your liking. Sprinkle with parsley and serve immediately
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
