Shakshuka
Lulu Grimes
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Serves 2
Easy
Prep: 5 mins
Cook: 20 mins
A star rating of 4.6 out of 5.155 ratingsRate
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Make our easy shakshuka for a comforting brunch. Vary this dish by flavouring the simple tomato sauce with whatever you have to hand - curry powder, pesto or fresh herbs
Freezable (The sauce can be frozen for one month)
Gluten-free
Nut-free
Vegetarian
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Purple sprouting broccoli with Parmesan & herbed crumbs
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Lulu's tips for making the best shakshuka:
- The secret to a great shakshuka is giving the tomato sauce time to reduce before adding the eggs. I find this concentrates the flavours and creates the perfect consistency for the eggs to sit in. If it's too watery, the yolks are more likely to burst.
- If I'm cooking for a crowd, I'll make the tomato and pepper base ahead of time. When ready to serve, I simply reheat the sauce, crack in the eggs and cook until the whites are set and the yolks are still runny.
- It's easy to make this recipe your own. You could add chorizo to the sauce, or scatter over crumbled feta, sliced olives or fresh coriander just before serving, and a pinch of chilli flakes is perfect if you want a little more heat.
- I keep a close eye on the eggs as they cook, as they only need a few minutes. I like to take the pan off the heat while the yolks are still soft, so they stay runny when served.
Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
2 red onions
chopped
-
1 red chilli
deseeded and finely chopped
-
1 garlic clove
sliced
-
small bunch coriander
stalks and leaves chopped separately
-
2 cans cherry tomatoes
-
1 tsp caster sugar
-
4 eggs
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Nutrition: per serving
-
kcal340
-
fat20g
-
saturates5g
-
carbs21g
-
sugars17g
-
fibre0g
-
protein21g
-
salt1.2g
low
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Method
-
step 1
Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
-
step 2
Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.
What is shakshuka?
Shakshuka is a savoury one-pan vegetarian dish, originating from North Africa. It typically consists of gently poached eggs in a spiced tomato sauce, with vegetables and warming spices such as paprika and cumin. The term 'shakshuka' translates from Arabic as 'mixed up' or 'shaken', which reflects the assortment of ingredients in this hearty dish. As well as being served widely across parts of North Africa and the Middle East, it is now a popular breakfast and brunch option worldwide.
What to serve with shakshuka
- This dish is often served with crusty bread for dipping. I recommend a sourdough or crusty bread or, for something lighter, you could try a pitta bread.
- You could also serve a salad alongside such as Middle Eastern carrot salad, chickpea salad or fattoush.
- For something more substantial, serve it with a meze-style sharing board consisting of cauliflower and feta fritters, carrot & tahini salad, and falafels.
Lulu Grimes
As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes
Recipe from Good Food magazine, October 2008
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A star rating of 4.6 out of 5.155 ratings
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