There are multiple ways of making this warming Middle Eastern classic egg and tomato combo. Feel free to take out the potato and put in some roast aubergine or squash even. We love the addition of tahini sauce and sumac on top once the eggs are cooked, but this is optional so if you don’t have these ingredients, go for it anyway! Shakshuka can be a great brunch, lunch or dinner and is perfect served with salad.
Serves 3
2 large red onions, roughly chopped
2 peppers – red, yellow, green – whichever you like, roughly chopped
4 garlic cloves, roughly chopped
300g potatoes, chopped into 2 cm chunks and boiled until just cooked
1 tin chopped tomatoes or half a tin + 250g passata
1 tblsp balsamic vinegar
1 heaped tsp chilli flakes
1/2 tsp smoked paprika
3 or 4 eggs (depending on hunger and number of people eating) 3 is great for 3 for lunch!
Tahini Sauce (optional)
1 large tblsp tahini
1/2 juice of a lemon
1 small garlic clove, crushed
1/4 tsp salt
sumac to sprinkle
Coriander or parsley to top!
1. Start by cooking the onion, peppers and garlic in a heavy based, wide frying pan with a little olive oil. Season with salt and pepper and cook on a medium heat until the vegetables are softened.
2. Add the chilli flakes, paprika, tomatoes and balsamic and cook for a further 10-15 minutes until the sauce has reduced a little. Add the cooked potatoes to the pan and stir the whole mixture to combine.
3. Make 3 little holes in the tomato sauce and crack a whole egg into each depression. Cover the pan with a lid, or use a sheet of tin foil and cook until the eggs have just set and are no longer runny. It’s important not to overdo it or the eggs will be rubbery and not so delicious!
4. Make the tahini dressing by combing the ingredients in a bowl with 4 tablespoons of water. Stir briefly to combine and drizzle the dressing over the shakshuka pan. Finish by sprinkling with sumac and chopped coriander. Serve hot or warm.
