How To: Make North African Shakshuka

How To: Make North African Shakshuka

Last night I concocted this dish, well I thought I did, till a fellow instagrammer pointed out that in the North Africa it's affectionately known as Shakshuka and is an Israeli staple... go figure!

My own personal recipe has the addition of a bell pepper, for a true classic you can omit it and top with crumbed Feta.


(Serves 4)

4 large ripe tomatoes
1 tbsp olive oil
1 large onion, finely chopped
1/4 tsp dried red chilli
1 tsp cumin seeds
1 tsp coriander seeds
2 red or yellow bell peppers
2 large garlic cloves, crushed
4 eggs
chopped fresh Italian parsley, to garnish

Step 1: Blanch the tomatoes in boiling water for 10 minutes, peel off their skins, chop up the flesh, reserving the seeds and juices.

Step 2: Place the olive oil in a large non-stick frying pan over a medium heat, add the onion, coriander and cumin seeds, fry for around 8-10 minutes, until softened.  Stir in the peppers and chili flakes, fry for a further 5 minutes.

Step 3: Add the garlic and tomatoes with their seeds and juice, season with salt and pepper and simmer, uncovered for 10 minutes.

Step 4: Crack the eggs over the sauteed vegetables, cover and allow to cook for a further 3-4 minutes. Plate up the portions and garnish with the chopped parsley.

The dish is perfect for breakfast, lunch of in our case, a light dinner.


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