Shakshuka is one of my favorite recipes. It is extremely simple, yet hearty and delicious. It is traditionally served for breakfast in the Middle East, but also makes a fantastic brunch recipe.
The below recipe makes 2 servings:
3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon paprika
1/2 teaspoon cayenne/ chili flakes, or to taste
1 can whole plum tomatoes with juices, coarsely chopped
1 cup cherry tomatoes, sliced in half
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
1/2 cup feta cheese, crumbled
4 large eggs
Chopped parsley, for serving
Heat oil in a large pan over medium-low hear. Add onion. Cook gently until soft. Add in finely sliced garlic and cook until tender, 1 to 2 minutes, stir in paprika and cayenne. Pour in can of tomatoes plus cherry tomatoes and season with salt, pepper and oregano. Simmer until tomatoes have thickened. You may need to add half a tsp of honey to reduce any acidity from the tomatoes.
Once the tomato sauce has thickened, crack eggs gently into the pan. Season and cover until the eggs are set.
Serve with crumbled feta and parsley on top.
I like to serve with crunchy bread and a green salad.
NOTES
MAKE IT DAIRY FREE: Leave out the feta. To replace its salty punch, top the shakshuka with halved and pitted Kalamata olives.
MAKE IT VEGAN: While untraditional, I think this would be great with chickpeas (1 can, rinsed and drained, or 1 ½ cups cooked chickpeas) stirred in with the crushed tomatoes. You can add some kalamata olives to this version too.
MAKE IT WITH VEGETABLES: If you have any leftover vegetables that you want to use up, courgettes, peppers, aubergine, try adding them in to the shakshuka.
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