Description

This North African flavorful shakshuka made with tomatoes, bell peppers, onions and garlic. Gently poached eggs in the simmering sauce with a touch of warm spices - garnish with fresh herbs..

Ingredients

Scale

2 tbsps olive oil
1 onion (diced)
2 red bell peppers (snack size)
2 yellow bell peppers (snack size (You can use 1 regular medium sized bell pepper, red or green))
3 garlic cloves (minced)
1 tsp paprika dry rub
1 tsp Involtini spice
salt and pepper
Pinch of red pepper flakes
1 tbsp. harissa paste
1 1/2 cans chopped tomatoes
2 tbsps. tomato paste
1 tbsp. passata
6 eggs
To garnish: fresh parsley (mint and spring onions which are all optional.)

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Instructions

Heat the oil in a large skillet on medium heat.
Add the onion and cook until it begins to soften, 5 minutes. Add the bell peppers, salt and pepper, paprika, and garlic. Mix and cook for a few seconds, low to medium heat. Stir to get that smoky depth of flavor. Add chili flakes (if using), harissa, tomato paste and tomatoes using the back of a wooden spoon to mash down any chunky bits. Add a little water into the tomato can or bowl, give it a swirl and add into the sauce. Add Involtini spice, passata and taste for seasoning, adding if necessary.
Cover and cook for 5 to 8 minutes on medium heat. If the water is too much, remove the cover and continue simmering to help reduce the liquid.
Use a wooden spoon to make six spaces or wells in the tomato sauce making sure that they are fairly well spaced out. Gently crack one egg at a time into each well. Need confidence in cracking the eggs open into the sauce? See notes below.
Reduce the heat and cook covered until the eggs are softly poached. Remember to turn the heat off seconds before you think the eggs are done because they will continue cooking in the sauce.
Uncover, add fresh parsley, spring onion and mint and a sprinkle of your favorite spice. Serve with naan, crusty bread and a dollop of hummus.

Notes

Frequently Asked Questions

Where is shakshuka orginally from?

Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines

What are the ingredients used to make shakshuka?

Typically you would use oil, onion, garlic and spices like cumin, coriander and paprika. Again as with traditional recipes it sometimes depends on the country or region of people.

Can Shakshuka be made ahead?

Yes! This is a great make ahead recipe. Make the sauce, cover and store in the fridge then move on with the rest of the recipe. If you already have tomato sauce, you're more than halfway there.

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Other ingredients used to add into shakshuka are;

Harissa paste, chili flakes, your choice of spices, fresh herbs for garnish, a squeeze of fresh lemon, tomato paste and passata.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: Middle Eastern, North African

Nutrition

Calories: 121
Sugar: 6
Sodium: 177
Fat: 6
Saturated Fat: 1
Carbohydrates: 13
Fiber: 3
Protein: 4
Cholesterol: 55