Simple Shakshuka

Published by

Jasmine

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I could almost always go for Shakshuka, I can almost never be fussed with doing a proper poached egg… if you’re like me: this is the 20 minute, cheat-poach simple Shakshuka recipe for you…

INGREDIENTS

Aromatics and spice:

Garlic

Shallot

Red chilli

Ras el Hanout spice mix (or cumin)

Smoked paprika

Vegetables and sauce:

Finely chopped tomatoes

Red pepper

Lemon juice and zest

Toppings & eggs:

Fresh parsley

Fresh coriander

Feta

Large eggs

Accompaniments:

A flatbread or a slice of sourdough for dipping

TIPS

This is a really simple recipe because instead of topping off a tomato-based dish with a separately-poached egg, you’re doing a traditional ‘easy’ poach in the sauce, so all you need to do is use a wide-based pan with a lid and once the base sauce is done: create a few little divots and drop your eggs into them. Personally – so I avoid potentially getting shell into my food – I like to crack the eggs into little bowls and drop them in from there but it’s up to you, really!

Simple Shakhuka

  • Servings: 2-3
  • Difficulty: Easy
  • Print

A spiced tomato egg brunch

No special equipment or advance prep needed


Ingredients

  • 1 shallot (finely chopped)
  • 4 cloves of garlic (crushed, grated or finely chopped)
  • 1 red pepper (diced)
  • 1 thin red chilli (finely chopped)
  • 400g of finely chopped tomatoes (1 tin)
  • 1 tsp of ras el hanout
  • 1 tsp of smoked paprika
  • 3 large eggs
  • A small handful (c. 2g) of fresh parsley (chopped)
  • A small handful (c. 2g) of fresh coriander (chopped)
  • 1 unwaxed lemon (juice and zest)
  • 50g feta cheese
  • A drizzle of olive oil
  • Salt and pepper to taste


Directions

  1. Over a medium heat, in a large, wide-based lidded pan – add the olive oil followed by the garlic and shallot
  2. Once fragrant (2-3 minutes), add the pepper and chilli, salt and pepper, ras el hanout and smoked paprika and cook for a further 5 minutes until everything has softened
  3. Add the chopped tomatoes and the lemon juice and simmer for 3-5 minutes
  4. Stir the mixture, then use a wooden spoon to create 3 divots in the sauce mix and drop the eggs into them – cover to cook for up to 5 minutes until the eggs are frosted over and just cooked (they continue cooking in the pan once removed from the heat)
  5. Serve with the feta crumbled over, top with the fresh herbs and zest over the lemon
  6. Serve with some bread

Let me know if you try this quick and simple shakshuka recipe!

You can see exactly how I make this dish here:

2 responses to “Simple Shakshuka”

  1. Ian "Mak" Makay Avatar
    Ian “Mak” Makay

    Such a weekend favorite in my household! Adding feta? ▶️ Yes, please!!!

    Liked by 1 person

    Reply
  2. Green Shakshuka with Chickpeas & Halloumi – But First, Food Avatar
    Green Shakshuka with Chickpeas & Halloumi – But First, Food

    […] is one of my favourite healthy, tasty and hearty brunch recipes, which I shared here. It’s typically made with spices, tomatoes and eggs. And today I’m back with a non-traditional […]

    Like

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