Late autumn is when we need warm, healthful comfort food. Shakshuka is a Middle Eastern dish perfect for a weekend breakfast or a light dinner. Based on fresh vegetables – onions, peppers and tomatoes – it has eggs for protein plus hearty spices. Add a green salad and potatoes, or bread for a delicious meal.
This recipe is from Tori Avey – you can mix it up by adding sliced mushrooms, feta or halloumi cheese, or topping with chopped coriander.
- 1 tbsp olive oil
- 1/2 medium brown or white onion, peeled and diced
- 1 clove garlic, minced
- 1 medium green or red pepper, chopped
- 2x 400g tins diced tomatoes
- 2 tbsp tomato paste
- 1 tsp chili powder (mild)
- 1 tsp cumin
- 1 tsp paprika
- Pinch of cayenne pepper (or more to taste– spicy!)
- Pinch of sugar (optional, to taste)
- Salt and pepper to taste
- 4 eggs
- 1/2 tbsp fresh chopped parsley (optional, for garnish)Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.Add the pepper, sauté for 5-7 minutes over medium until softened.
Add tomatoes and tomato paste to pan, stir till blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will cook on top of the tomato sauce.Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.
Have an unusual clean eating favourite dish? Share in the comments!