Shakshuka - Middle Eastern Baked Eggs
Serves 6
Brunch
Quick Dinners
Salads & Sides
Saucy
Vegetarian
Gluten Free
Crowd Pleasers
This simple dish is a huge hit for a weekend or celebatory breakfast or brunch!
I always double this dish for a crowd with two pans going at once!
To do this double EVERYTHING ... enjoy!
Ingredients
- 50g butter
- 1 large brown onion, diced
- 3 cloves garlic, finely chopped
- 1 large red capsicum (bell pepper), diced
- 250g chorizo sausages (mild), halved & sliced
- 1 heaped teaspoon ground cumin
- 1 heaped teaspoon paprika
- 1 teaspoon chilli flakes
- 2 x 400g tins tomotoes, I like tinned cherry tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 to 2 teaspoons sugar, to taste
- pinch of salt, to taste
- 6-8 eggs
- basil leaves, roughly torn, to garnish
- extra virgin olive oil, to drizzle at the end
Serve with ...
- 1 cup labneh - store bought - available in supermarkets
- crunchy roast potatoes
- crusty bread for soaking
- a simple rocket salad
Cooking Steps
1
To begin, add sliced chorizo to a hot, lightly oiled, large, deep, frypan. Cook until chorizo is beginning to slightly crisp and caramalise, stir occassionally for even cooking.
2
Slightly reduce the heat to moderate, add the butter, allow the butter to melt. Next, add onion, diced capsicum and continue to sautè with the chorizo for a couple more minutes to cook and soften capsicum & onion ... stir occasionally.
3
Thirdly, add the garlic, cumin, paprika and chilli flakes and continue to cook for a further couple of minutes, stirring occassionally.
4
Finally add tinned tomatoes and tomato paste, gently stir until combined.
Reduce the heat and allow sauce to simmer for about 15 minutes, stirring occassionally.
When the sauce has thickened, season with salt, soy sauce and sugar, to taste.
5
Use a large, flat spoon to make indents into the sauce and crack an egg into each of the indents.
6
Cover pan with a lid to seal and keep heat on a simmer.
Simmer until the egg yolks are just set, about another three to five minutes- keep an eye on it.
7
To garnish
Sprinkle with torn basil and a good drizzle of olive oil.
To serve
Leave Shakshuka in the original cooking pan and serve with crusty bread, crunchy roast potatoes and a side bowl of labneh that has been drizzled with a little extra olive oil (see pictures).
Enjoy!
*This dish is also great for a chilled dinner, served with a salad and a nice glass of red wine!