Warm, spiced shakshuka – it doesn’t get much better than this.
A wonderful dish from North African cuisine, now cooked all over the world and in quite a few different variations.
My shakshuka recipe is exactly how I love it – naturally 😉 It is warming and well spiced, not fiery hot, but with a mild undertone of chilli.
It is rich and filling – and full of tomato.
I also like to add a little extra veg to my shakshuka – I think it gives the dish good body and volume.
I use red pepper and courgette – they taste great and add lovely substance to the spiced tomato sauce.
The eggs are poached in the tomato sauce – it takes a little longer than you would expect, so be patient. And put the lid on the pan, or you will never be done 😉
Alternatively, you can put the pan in the oven (without a lid) and cook at 200°C (conventional oven) for about 8-10 minutes, or until the whites have set.
What to serve with shakshuka
You can happily serve shakshuka on its own, just as it is – but personally I like some bread with it. I prefer pan-fried flatbreads; they are simply delicious.
Alternatively, serve it with some toasted bread, a baguette or similar.
Click here for the recipe for pan-fried flatbreads.
Shakshuka
Ingredients
- 1 onion, roughly chopped
- 4 cloves garlic, finely chopped
- 1 small courgette, diced
- 1 red pepper, diced
- 2 tsp sweet paprika
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1/2 tsp mild chilli powder
- 3 tbsp tomato purée
- 2 tins chopped tomatoes
- Salt and pepper
- Olive oil
- 4-6 eggs
- Finely chopped parsley and spring onions
Method
- Heat a frying pan over a medium heat and fry the onion in a good glug of olive oil until soft and translucent.
- Add the garlic, red pepper and courgette and fry for another 2-3 minutes.Season with salt and pepper.
- Add the spices and stir well so everything in the pan is coated, then add the tomato purée and cook it through for about a minute.
- Pour in the tomatoes and let the sauce reduce over a fairly high heat for about 10-15 minutes. Season to taste with salt and pepper – and more chilli/spices if you like.The sauce should thicken, and most of the thin tomato liquid should have cooked away. You should be able to make wells in the sauce without it running back together.
- Turn the heat down to low/medium-low and make wells in the tomato sauce for the eggs. Crack an egg into each well.
- Cover the pan with a lid and let the eggs cook for about 8 minutes, or until the whites have set. Check on the eggs as they cook – you may need to turn the heat up or down.
- Serve your shakshuka topped with finely chopped parsley/spring onions and freshly ground pepper.Serve it with flatbreads, toasted white bread or similar.
Nutrition
Premium
Spændende med quinoa – hvor meget vil du foreslå man kommer i?
Den vil jeg lave i morgen
Hej Charlotte
Har desværre ikke prøvet med quinoa, men jeg tænker 1/2-1 dl tørret quinoa som du koger og vender i inden servering:)
Warm wishes, Dianna
Den smagte dejligt! Jeg tilføjede quinoa for at gøre den mere mættende og sorte oliven til. Mums
Hej Maya
Hvor dejligt at høre, og god ide – det vil jeg også prøve 🙂
Warm wishes, Dianna
herlig opskrift glad for at kunnet bruge den
Hej Bergitte
Ej hvor er det dejligt at høre, tusind tak for din skønne feedback 🙂
Warm wishes, Dianna
Skøn ret, smagte vidunderligt, brugte koriander istedet for persille, smagte så godt
Hejsa
Ej hvor dejligt at høre – tusind tak for de søde ord:)
Warm wishes, Dianna
dejlig ret til morgenmad
Hej Lina
Tusind tak for din skønne besked – det er jeg virkelig glad for at høre 🙂
Warm wishes, Dianna
smager som om der er kød i selvom der ikke er den er vildt lækker
Hej Carina
Åhh tak for din dejlig besked og anmeldelse 🙂
Warm wishes, Dianna