A North-African brunch staple and a dish you absolutely need to know how to make! Recipe of Shakshuka is not only impressive to look at but also so flavourful and the perfect way to enjoy eggs in the morning.
In terms of how long to cook your Shakshuka for, there are so many different factors involved: the size of your pan, the size of your eggs, the intensity of your cooker, whether it is gas or electric and finally how you like your eggs. I personally like my yolks to be runny but the white MUST be cooked all the way through. That is just non-negotiable. Getting the balance with your Shakshuka is a little tricky and I’ll be the first to admit that sometimes I don’t always get it right. The sweet spot I’ve found is cooking my Shakshuka for 7 minutes on a medium low heat. This results in a jammy egg yolk and whites that are cooked all the way through! Unfortunately to get a completely runny yolk, some of the whites are left not entirely firm and that is just not something that I can do. Is it just me? I’m not sure!
It is also ESSENTIAL that as soon as your lid goes on you do not remove it until your timer goes off! That trapped steam is what is going to cook your eggs and if it’s let out then your eggs won’t cook as they should. So although I know it is tempting, resist the urge friends and your patience will pay off with a beautifully cooked egg at the end.
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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
- 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!
