This shakshuka is a flavourful one-pan dish with spiced tomato, poached eggs, and garnishes like feta, coriander, and avocado. Serve with buttered sourdough for a hearty brunch!
Ingredients for Shakshuka
Ingredients
- 1 white onion diced
- 4 garlic cloves finely minced
- 1 red pepper diced
- 1 jalapeño
- 1 tin of tomatoes
- 2 tsp cumin powder
- 2 tsp paprika
- salt to taste
- 4 eggs
- coriander as garnish
- crumbled feta as garnish
- 1 avocado as garnish
Instructions for Shakshuka
- Heat the olive oil in the pan for 2 minutes on a medium-low heat.
- Sauté your onions and garlic for 2 to 3 minutes.
- Add in your dic
of tomatoes into the pan and using 2-3 tablespoons of water, rinse out the remainder of what is left in the pan. Add the spices and salt. Turn the heat to low and simmer for 5 minutes. - Using a spoon, create 4 wells in the sauce mixture and crack your eggs into them. Immediately cover with the lid and cook for 6-8 minutes depending on how you like to enjoy your eggs.
- Garnish with coriander, feta and sliced avocado. Enjoy with toasted and buttered fresh bread!
Top Tips for Shakshuka
- Saute onion and garlic
- Sauté the onions and garlic until they’re soft and aromatic before adding the peppers to build a rich base.
- Make Perfect Egg Wells:
- Use the back of a spoon to create deep wells in the sauce to keep the eggs contained and evenly cooked.
- Cover the Pan Properly:
- Use a tight-fitting lid to trap steam, which helps cook the eggs evenly without drying out the sauce.
- Toast the Bread:
- Serve with warm, buttered bread like sourdough, baguette, or pita to soak up the flavorful sauce.
- Garnishes:
- Experiment with toppings like sliced olives, chili flakes, or a drizzle of chili oil
- Make It Creamy:
- Stir in a dollop of Greek yogurt or cream into the sauce for added richness before adding the eggs.
Shakshuka
A delicious North African staple, perfect for any brunch!
Ingredients
- 1 white onion diced
- 4 garlic cloves finely minced
- 1 red pepper diced
- 1 jalapeño
- 1 tin of tomatoes
- 2 tsp cumin powder
- 2 tsp paprika
- salt to taste
- 4 eggs
- coriander as garnish
- crumbled feta as garnish
- 1 avocado as garnish
Instructions
- Heat the olive oil in the pan for 2 minutes on a medium-low heat.
- Sauté your onions and garlic for 2 to 3 minutes.
- Add in your diced peppers and jalapeno, sauté for another 2 minutes
- Pour the tin of tomatoes into the pan and using 2-3 tablespoons of water, rinse out the remainder of what is left in the pan. Add the spices and salt. Turn the heat to low and simmer for 5 minutes.
- Using a spoon, create 4 wells in the sauce mixture and crack your eggs into them. Immediately cover with the lid and cook for 6-8 minutes depending on how you like to enjoy your eggs.
- Garnish with coriander, feta and sliced avocado. Enjoy with toasted and buttered fresh bread!
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