Shakshuka

Breakfast, lunch or dinner couldn’t be simpler.

Shakshuka originated in North Africa and is a dish based on eggs cooked in a spicy tomato sauce. It’s highly versatile and bursts with flavour.

Stick to tradition and serve with warm flatbread, or accompany with toasted sourdough, couscous or quinoa. Shakshuka is also great served with a simple green salad – hearty, yet light on the tummy.

Ingredients (serves 2)

• 2 tbsp extra virgin olive oil
• ½ brown onion, finely diced
• 1 small clove garlic, grated
• Handful of coriander stems, finely chopped
• 6 vine-ripened tomatoes, finely diced
• 3 tsp sweet paprika
• 1 tsp ground cumin
• Salt, chilli flakes and pepper to taste
• 1 tsp coconut/Rapadura sugar
• 4 organic eggs
• Handful of coriander leaves
• Sprinkle of ground sumac

Method

1. Heat the olive oil in a frying pan and add the onion, garlic, coriander stems and chilli flakes and sauté for a couple of minutes. Add the tomatoes, capsicum, paprika, cumin, salt and sugar and stir to combine. Cover with a lid and simmer for 10 minutes. Taste the sauce and adjust to your liking. Cover again and simmer for a further 8-10 minutes (until you get a nice and chunky sauce).
2. Make 4 little wells in the sauce and crack the eggs into them.
3. Sprinkle with coriander leaves and black pepper. Cover and allow to cook for 5-10 minutes, depending on how you like your eggs cooked.
4. Scoop out two eggs (with sauce) per person.
5. Garnish with fresh coriander leaves and a sprinkle of sumac.
6. Serve with flatbread, couscous, quinoa or toasted sourdough.

Variations

• For a bit of a kick, add 1 teaspoon of Harissa blend when sautéing the onion.
• You could use diced tinned tomatoes instead of fresh ones.
• Add some chopped mushrooms when adding the tomatoes.
• When serving, sprinkle a little goat’s feta or add a dollop of labneh (yoghurt cheese) or tahini.
• Serve with a few little pieces of chopped preserved lemon
• Instead of coriander use parsley