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Shakshuka

Shakshuka
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Shakshuka

a great breakfast recipe from all over the eastern Mediterranean
Serves
4
Prep Time
5mins
Total Time
45mins
difficulty
Moderate

This dish is found all over Eastern Mediterranean and North Africa and has become a firm family favourite for that special breakfast. However, there are many variations of this recipe I picked up this version widely used in Israel.

We were at a cooking class in Hanoi, Vietnam along with a family from Israel. They couldn’t believe that a couple of Aussies were cooking “their” breakfast at home! We had a lot of fun that day and would do it again given the opportunity. 

Shakshuka is a spicy tomato mixture into which softly cooked eggs are embedded and topped with crumbled feta cheese. Some versions use kale for a green leaf but as my significant other has an aversion to the stuff, I use baby spinach leaves.

You can cook it entirely on the stovetop or finish it off in the oven if you like. I don’t worry about making too much as you can use the sauce for days afterwards.

Shakshuka

Ingredients

    • 2 tablespoons olive oil
    • 1 medium brown onion, peeled and diced
    • 3 cloves crushed garlic
    • 1 teaspoon crushed chilli (or to taste)
    • 1 1/2 teaspoons salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon smoked or sweet paprika
    • 1 teaspoon ground caraway seeds
    • 1 teaspoon ground cumin
    • 1/2 teaspoon turmeric powder
    • 1 kg ripe tomatoes or 1 x 810g can of crushed tomatoes
    • 2 tablespoons tomato paste
    • 2 teaspoons honey
    • 1 teaspoon red wine vinegar
    • 1 cup baby spinach leaves
    • 1 cup feta cheese crumbled
    • between 4 & 6 eggs

Instructions

1. Cook the aromatics
  • In frying pan, heat the olive oil over medium high heat.
  • Add the onions and the garlic, chilli and cook for 5 minutes, until soft and transparent.
  • Add the spices and season with salt and pepper
  • Cook for a minute or two, stirring constantly
2. Add the tomatoes
  • Tomatoes, tomato paste, honey, and vinegar
  • Reduce the heat to medium and cook for 12 to 15 minutes until the sauce has thickened.
  • Add the spinach
3. Remove from the heat
  • Make some dents in the tomato mixture for the eggs and crack the eggs into these.
  • Crumble the feta over the top.
4. Return to the heat
  • Cook for about 10 minutes.
  • Cover and cook until the eggs are done to your taste.
5. Using an oven it works well in individual ramekins
  • Preheat the oven to 180 degrees C
  • Same process and wait until the eggs are done.
6. Serve
  • As you like.
  • Good with fresh French Loaf if you can get it.
  • Top with coriander leaves or parsley. and serve immediately

Photo Credits:      Jenn Kosar | Unsplash

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