Shakshuka, A small taste of Israel is a popular Middle Eastern and North African dish.
This is a very simple and healthy dish to make at home. It is perfect for breakfast and actually any time of the day. I like my eggs well done and decided to cook my eggs through. Traditionally, shakshuka is served with pitta bread.
When I visited Israel earlier this year I had my first Shakshuka with chicken shawarma at Shakshukia. It was very delicious, rich in taste and oozing with flavour. There are so many variations you make with Shakshuka and I was eager to make my own when I got back to the UK.
Serving size: 2-3 | Total Cooking time: 20 minutes (Approx)
- 6 eggs
- 6-8 red vine tomatoes, chopped / 1 can of chopped tomatoes
- 1/2 tbsp tomato puree
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2-3 tsp garlic paste
- 2 tbsp smoked paprika, to taste
- Shakshuka spice (optional)
- 1 tsp cumin
- 1/2 tsp chilli powder
- a handful of fresh coriander or parsley
- salt and pepper, to taste
- Heat coconut oil in a large pan on medium heat. Add the chopped onion, red bell pepper and tomato puree, sauteing for 5 minutes.
- Add all the spices and garlic and let this cook for another minute.
- Add the tomatoes in the pan and begin to break down the tomatoes using a large cooking spoon and bring this to a simmer.
Using the large spoon, create small wells for space to crack the eggs in. Once the eggs have been cracked into each well, cover the pan and cook until your eggs are down to your liking.
Garnish with chopped coriander.
- You can add sliced chicken and/ or fetta cheese to your shakshuka for an extra touch.
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