Dad’s Shakshuka

Shakshuka is a North African and Middle Eastern meal of poached eggs in a simmering tomato sauce with spices. It's easy, healthy, and takes less than 30 minutes to make.

Do I need to mention how good eggs are??

Ingredients

  • 2 tablespoons olive oil

  • 1 medium onion, diced

  • 1 red capsicum, seeded and diced

  • 4 garlic cloves, finely chopped

  • As many fresh tomatoes as you can get! If not fresh, 1 can of whole peeled tomatoes

  • 6 large eggs

  • Salt and pepper, to taste

  • 1 small bunch fresh Basil

Method  

  • Heat olive oil in a large sauté pan on medium heat. Add the chopped capsicum and onion and cook for 5 minutes or until the onion becomes translucent.

  • Add garlic and cook for an additional minute.

  • Pour the fresh or can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

  • Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.

  • Garnish with fresh basil.

TIPS

  • If you're not dairy-free, crumbled feta or goat cheese on top is a delicious addition. Traditionally it's also served with pita, but I love to serve it with slices of avocado.

  • Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan