This easy Shakshuka recipe is a nutritious and simple way to cook eggs for any meal. This popular North African and Middle Eastern dish has warm runny eggs, over a slightly spicy tomato sauce, ready to be served at any time of the day!
RECIPE TIPS AND NOTES
- If you want to cook shakshuka faster, cover the large skillet with a lid after adding the eggs. Using a lid this will cause the egg yolks to cloud over so I prefer to cook uncovered.
- This recipe is a basic version but you can add anything you like, such as eggplant, sausage or fried potatoes to bulk out the dish.
- It’s important that the sauce is cooked until the canned tomatoes are broken down into the sauce. Don’t add the eggs until this has happened.
- The amount of harissa can be dialled up or down depending on your spice tolerance. Harissa is a chilli paste that is slightly spicy so go with your preference.
- If you don’t have smoked paprika you can use regular paprika, but you will miss out on the nice smokey flavour.
INGREDIENTS
- 1 tbsp olive oil extra virgin
- 2-3 cloves garlic
- 1 marinated roasted red peppers from a jar
- 1 tbsp harissa or adjika paste
- 400 ml / 15 ounces chopped tomatoes
- 1 tsp cumin
- ½ tsp smoked paprika
- 4 eggs
INSTRUCTIONS
- Heat the olive oil in a frying pan over medium heat, then add the garlic and the spice paste, add in chopped tomatoes, sliced marinated roasted red peppers, cumin and smoked paprika with a pinch of salt.
- Cook the tomato sauce for 5 minutes, then make wells in it and break eggs into them. Simmer over low heat for 15-20 minutes longer or until the egg whites are set but the egg yolks are still runny. You can cover the dish with a lid if you want to speed up the process but this will cause the egg yolks to cloud over.
- Top with Melbourne Chilli Oil for that extra love!