Shakshuka is a belly-warming breakfast or brunch dish, originating from the Middle east and North Africa. It makes a perfect group recipe because of the ease of just throwing everything in one pan and coming out with a delicious and nutritious meal, bursting with flavours.
Some recipes like to add artichokes and olives, as well as different combinations of spices and toppings. I like to top mine with coriander, feta and avocado, just to add a few more aromas and textures.
Have a go and let me know how you get on by leaving a comment or liking the recipe!
Chopped garlic ⠀⠀
Tinned chopped tomatoes⠀
Red chilli flakes
1. Preheat the oven to 190 degrees C.
2. Warm the oil in a large skillet over medium heat.
3. Fry the onions and peppers until the onions are translucent.
4. Add the garlic, tomato paste, cumin, paprika, pepper flakes and salt, then cook for 1 -2 minutes.
5. Add the tinned tomatoes and simmer for 10-15 minutes.
6. Take the pan off the heat and make little pockets with a spoon, then crack an egg into each pocket. Cover each egg with a bit of tomato sauce to hold it in position.
7. Transfer to the oven and bake until the eggs are at desired (I kind of just guessed). (Alternatively you can do this on the hob)⠀
Garnish with feta, coriander and avocado. Serve with crusty bread.