For those that love a good brunch at a cafe, you've probably had or at least heard of shakshuka. This dish of eggs cooked or baked in a savoury tomato sauce is said to have originated in North Africa before spreading to the Middle-East and Mediterranean parts of the world. While shakshuka looks super impressive, it's actually a pretty easy dish to make. Make this easy halal shakshuka recipe at home, and don't forget to get some crusty bread to dip into the oozing eggs and delicious sauce ?
For our version, we're keeping it pretty basic so you can see how easy it to cook up. But once you're comfortable with the dish, feel free to go wild! Add whatever spices you like, or additional ingredients like cooked minced meat and ricotta cheese for added flair. You can also scale the recipe up or down pretty easily, depending on your pan size or how many people you're cooking for!
P.S. Looking for more cafe-worthy recipes? Check this list out!Ingredients (serves 2)
- ½ onion, chopped
- ½ red bell pepper, diced
- 2 garlic cloves, finely chopped
- ¾ teaspoon cumin
- ½ teaspoon paprika
- Pinch of red pepper flakes (optional - can also substitute for a pinch of chilli powder)
- 2 x 400g cans of whole peeled tomatoes
- 4 eggs
- Salt & pepper to taste
- 1 ½ tablespoons olive oil
- Fresh coriander or parsley, for garnishing
- Heat the olive oil in a pan over medium heat. Add the onion and bell pepper and saute for about 5 minutes or until the veggies turn tender.
- Add the garlic, cumin, paprika and red pepper flakes and stir-fry for a minute.
- Add the 2 cans of peeled tomatoes including the juice. Using a large wooden spoon or spatula, mash and break down the tomatoes. Bring the sauce to a simmer, season with salt and pepper to taste.
- Use the back of your wooden spoon or spatula to make four wells in the sauce. Crack an egg into each well. Cover the pan, reduce the heat and cook the eggs for about 5 - 10 minutes until the egg whites are set and the eggs are done to your liking.
- Garnish with the chopped coriander or parsley, freshly-cracked black pepper and more chilli flakes or paprika if you like. Serve with crusty bread or pita on the side for dunking in.
- You can also bake the eggs after cracking them into the pan (make sure your pan is oven-safe or transfer the sauce to a baking dish before cracking in the eggs). Pop the pan or baking dish into an oven preheated to 190 degrees Celsius for about 15 minutes. This trick is useful if you want to make a large batch but don't have an oven-safe pan that's big enough!
- It's generally not advisable to use cast iron pan when making this dish (enamelled cast iron like the Le Creuset type are ok!), as the acidity from the tomatoes may be corrosive to your pan's seasoning (the coating of oil that's been baked onto the pan, giving it that glossy black finish). If you do use a cast iron, be sure not to simmer the sauce for prolonged amounts of time and don't let the shakshuka sit in the warm pan for long after cooking.
- If you'd like to add minced meat or other protein, cook it first separately, then add to the pan when adding the tomatoes.
Now that you know how easy it is to make shakshuka with the pantry staples you probably already have at home, what are you waiting for? Make it for yourself and savour these yummy eggs!
P.S. Looking for more cafe-worthy recipes? Check this list out!