Originating from North Africa, Shakshuka is a delicious combination of tomatoes, spices and eggs – it’s an easy to make, grab all lunch, brunch or supper. There are many variations and I think like most recipes, you end up whittling a recipe down and tweaking it until it becomes your own version – one of the nicest things about cooking and baking.
So here is mine. It’s not particularly precise or formal and I like it best served on top of thinly sliced, cold chorizo so that the sauce warms it through. Add some rocket on the side and grilled sourdough rubbed with garlic and you’re all set. I’d love to hear your versions or tweaks, so do let me know in the comments.
I tbsp olive oil
½ tsp cumin seeds
2 cloves garlic crushed
1/2 tbsp paprika
1 tsp brown sugar (this is to taste, so add more or less as you please)
2 onions finely sliced
2 red peppers finely sliced
2 tins chopped tomatoes
Salt and pepper to season
Parsley to garnish – a decent handful
- Toast the cumin seeds in a dry pan for a minute or so, before adding the oil, garlic, spices, chilli, sliced onions and peppers and fry at a low to medium heat until the onions and peppers are soft.
- Add the tomatoes and sugar, season and simmer gently in a covered pan for 20 minutes (during this time if needed, add enough water to keep the consistency more like a thick soup than a stew).
- Make four indents for your eggs in the tomatoes and gently crack them in. Cover the pan with a lid and leave for 4-5 minutes (don’t be tempted to lift the lid and keep checking – you’ll let all the heat out!). This when you need to to gather your sides, chop your parsley and char/toast your bread. When the eggs are cooked but still have runny yolks, sprinkle with the parsley.
Serve to the rapturous applause of your guests. Or, as is the norm in my case, the disgruntled sighs of your children who have yet to recognise that super noodles are not a substitute for actual food.