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Shakshuka Tomato and Egg Breakfast

Introduction & method

Shakshuka seems to have originated in Morocco and spread across the north of Africa to Israel and other parts of the Middle East. From there it's spread into Western countries and Yotam Ottolenghi probably had a lot to do with that. Wherever it came from, it's easy to make, and delicious. Shakshuka is similar to the Mexican Huevos Rancheros, and the Italian Eggs in Purgatory.

 Shakshuka Tomato and Egg Breakfast Recipe

Prep the Veggies


You can use any colour or combination of colours of bell pepper that you like. Peel and chop the onion, chop the bell pepper. You want pieces about 1cm (half an inch) square. Mince the garlic.

Cook the Shakshuka


Authentically, this should be made with deliciously ripe tomatoes (I'd recommend skinning them first), but canned Italian plum tomatoes are a good substitute. Heat the olive oil in a frying pan on medium-low heat. The pan needs to be big enough to accommodate the sauce and 4 eggs with space in between. Cook gently for 5 minutes, then add the cumin seeds and the garlic. Cook for a minute, then add the bell pepper and cook for another 5 minutes.

Add the tomatoes and the tomato puree and stir well. Then stir in the spices and simmer for 5-7 minutes. Taste it, and season with salt and pepper if needed. Now you want to reduce the sauce so it's thick enough to hold an indentation if you press it with the back of a large tablespoon. Break an egg into a small bowl, then slip it into the indentation. Repeat for the other 3 eggs. If you are using feta cheese, cut it into dice and arrange them between/around the eggs.

Cover the pan and simmer until the eggs are cooked, aout 7-12 minutes. Sprinkle with chopped parsley and serve.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Shakshuka Tomato and Egg Breakfast on YouTube.

 
You might also like these recipes:

Hungarian Chicken Paprikash

Oxtail Stew / Rabo de Toro

Swedish Cabbage Pudding | Kalpudding

Ingredients & Info



 400 grams canned tomatoes
 4 eggs
 1 small onion
 1 bell pepper
 2 cloves garlic
 2 tbsp tomato puree
 1 tbsp extra virgin olive oil
 1 tsp chilli powder or flakes
 1 tsp cumin seeds
 1 tsp smoked paprika
 50 grams feta cheese (optional)
 to taste salt & pepper
GARNISH
 2 tbsp flatleaf parsley, chopped

UNITS:
Metric
US Customary/Imperial

Serves 2 -4
Prep time: 5 minutes.
Cooking time: 20 minutes.
Total time: 25 minutes.