Recipe: Shakshuka

Shakshuka, a well-known Middle Eastern breakfast has made a significant entry to the breakfast menu in many cafes and restaurants in the UK. My personal favourite is Fego in Banstead but if you can’t be bothered to trek it to Banstead (I don’t blame you), you can make your own and impress your family and friends at the same time. The important thing is that shakshuka should be eaten with fresh bread – toasted sourdough or baguette. My personal favourite is with Corek which is Turkish bread with nigella and sesame seeds on it.

You can add other vegetables along with the peppers too. Aubergine is especially yummy. As are jalapenos for that extra kick.

There are many recipes around but I combined a few and this is what I came up with:

Ingredients:

Serves: Two very hungry people/four people with small appetites

  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves of garlic – crushed
  • 1 tin chopped tomatoes
  • 1 tsp tomato puree
  • 1/2 diced red pepper and 1/2 diced green pepper (or use a whole pepper of one colour)
  • 1 tsp sugar
  • 1 tsp paprika
  • 1/2 tsp chilli powder/flakes
  • 1/2 tsp roasted cumin powder
  • 4 eggs (add a 5th if you’re feeding more people)
  • chorizo (optional) – I use Tahmina’s halal turkey chorizo
  • baby spinach leaves/parsley/coriander/spring onions to garnish (optional)
  • salt & pepper to taste

Method:

  1. In a large frying pan, fry the onion in oil for a few minutes, until it softens.
  2. Add the garlic and fry for about 30 seconds. Don’t let it burn!
  3. Add the tomatoes, puree and peppers to the pan and stir for about 3-4 minutes.
  4. Add the listed spices and stir for 1 minute. Season with salt and pepper. Add a bit of water if the mixture has dried up. Bring to boil and then leave to simmer for 15 minutes.
  5. Once the peppers have softened and the tomatoes reduced, it’s time to add the eggs. Crack the eggs into the frying pan one at a time making sure there are gaps between each one. If you are using chorizo add it now, in between the eggs.
  6. Cover the pan and put on a low flame for a 1-2 minutes or until the eggs are cooked. Take the pan off the heat. It’s tricky to get the egg white to cook and have the yolk still runny. Even if the yolk is not runny it still tastes good.
  7. Garnish with the herbs you’re using and serve in the fry pan. This is important as dishing out into individual plates will not give you that wow-factor. If you want, sprinkle salt and pepper onto the eggs before eating.
  8. Eat with fresh bread, accompanied with hummus and olives. Perfect.
    Shakshuka

    What is your favourite breakfast treat?



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