Shakshuka – eggs poached in spicy tomato sauce – is an Israeli dish perfect for a spicy Sunday Brunch. It is all cooked in one pan so less washing up and you don’t have to worry about poaching the eggs because they cook in the tomato sauce. This dish is really simple and shouldn’t be as delicious as it is.
Shakshuka ingredients
Serves 2, vegetarian
- 2 tbsp olive oil
- 1 chilli chopped
- 1/2 red onion chopped
- 2 cloves garlic, chopped
- 1/2 tsp ground cumin
- 1 & 1/2 tsp paprika
- 1/2- 3/4 tin chopped tomatoes
- 75 ml veg stock or water
- Salt & black pepper
- 4 eggs
- 5o gr feta cheese
- A handful of chopped coriander or parsley plus some leaves for garnish
- Warm bread (I used a rustic baguette but pita or flatbread would be nice)
Cooking method
Heat the oil in a large-ish frying pan over a medium high heat and cook the onions & chilli for about 5 minutes stirring occasionally until softened. Add the garlic, cumin & paprika and cook & stir for 2 more minutes. Add the chopped tomatoes and stock/water, reduce the heat slightly and simmer, stirring occasionally until thickened and reduced.(About 8 – 10 minutes). Season with salt and pepper.
Crack the eggs into the sauce, try to do one in each corner. Put the lid on and cook for about 5 – 6 minutes until the yolks are just set. Baste the whites with the tomato mixture but don’t break the yolks. Replace the lid for another minute if you need to cook the whites more. Sprinkle with the fresh herbs and crumble over the feta cheese.
If you’re really lazy you can eat it straight out of the pan with some crusty bread. If not, serve on warmed plates with extra coriander leaves and the bread on the side. I think this brunch could be the perfect "hangover cure" for the holiday season. Bloody Mary anyone?!
