Shakshuka is just as much at the centre of attention in the foodie world at the moment as Kim Kardashian is in the celebrity world! It’s no wonder why, if you are as obsessed as we are with this dish, do yourself a favour and grab some bread and get to cooking!
In the pan
1-2 red or yellow onion, or a couple of shallots, or why not mix them all.
2 garlic cloves, crushed and mixed with a teaspoon salt
1 red bell pepper, cut in strips
a handful of cherry tomatoes, halved (optional)
1 tsp paprika powder
1 tsp ground coriander
1 tsp ground cumin
1 handful of fresh herbs like coriander, mint, parsley and basil, chopped
400 g (a regular tin) plum tomatoes
1 tbsp runny Honey
2-4 free range eggs
optional in the pan:
1 tbsp Harissa or 1 tsp chili paste
1 handful fresh herbs, chopped
garlic yogurt sauce
one small handful of fresh herbs, preferably coriander and mint
one handful of feta or goat cheese crumble (optional a sprinkle zaatar spice mix (optional)
1. Chop the onion in small even pieces. Oil your pan. Fry the onion on medium heat for 5 minutes while stirring.
2. Add the bell pepper strips, ground cumin, ground coriander and the halved cherry tomatoes (if opted for that). for another 10 minutes, on low heat, keep stirring.
3. Add plum tomatoes, garlic salt, honey, coriander, paprika powder, fresh herbs, and harissa if you opted for that, let it all simmer for 10 minutes on low heat.
4. Stir occasionally and add a little water if it starts to burn and dry out.
5. Return to the Shakshuka – add a 1-2 tbsp water or more if needed.
6. With a spoon, make four little shallow deepenings in the surface, and crack an egg in each. Leave the whole loveliness for 10 minutes on low heat. The result should be a dried out sauce with eggs done. Remove from heat.
7.Serve with sprinkled fresh herbs, zaatar (if you opt for that) and drizzled garlic sauce. Scoop up the shakshuka with bread. Enjoy!