Mains, Brunch, BreakfastGeorgia Salamat

Shakshuska

Mains, Brunch, BreakfastGeorgia Salamat
Shakshuska

The Dish

Shakshuska

Best for: Dinner, Lunch, Breakfast

Serves: 2-4 (depends how hungry you are)

Prep time: 15mins

Cook time: 30 mins to 1 hour

Eggs are such an amazing ingredient because they literally lend themselves to any meal - breakfast, lunch and dinner.

I have tweaked this recipe so many times to get the balance of flavours just right. It has such richness of flavour in the sauce, which perfectly balances the creamy, runny egg yolks.

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The Recipe

Step 1

Heat the oil in a large non-stick frying pan with a lid. Once hot, add the onion and cook for around 5 mins until they are soft and translucent.  Add the spices (paprika, cumin, cayenne and mustard seeds) and cook for a further 3 mins.  

Step 2

Now add the chopped aubergine, sliced pepper and garlic, cook for a further 5 mins to allow the veg to start to gain a little colour.  Stir frequently to make sure nothing burns at the bottom on the pan.

Step 3

Now add half of the chopped parsley, season generously with salt, cracked pepper and squeeze in the lemon juice and then add the tinned tomatoes and sugar. Cover the pan with its lid and bring to a gentle simmer. Cook for at least 20 minutes, but around 30–40 is better as just means the flavours are more intensified and the sauce will be richer.

Step 4

After at least 20 mins, hollow out four holes in the tomato mixture ready for the eggs. Crack in the eggs and cover with a lid again. Cook for around 5 minutes, or until the eggs are cooked but the yolk is still runny. 

Step 5

Sprinkle with crumble feta, pomegranate seeds, chopped spring onion, fresh red chillies and chopped parsley.  Serve with buttery toasted sough-dough or flatbreads. 

 

The Ingredients

·      1 tbsp olive oil

·      2 red onions finely chopped

·      1 aubergine, chopped in small chunks

·      2 tsp black mustard seeds 

·      1 tbsp ground cumin 

·      2 tsp sweet smoked paprika

·      ¼ tsp cayenne pepper 

·      1 red pepper, deseeded and sliced

·      3 garlic cloves, crushed

·      1 tsp fresh lemon juice 

·      2 x 400g tins good-quality chopped tomatoes

·      1 tsp sugar

·      4 free-range eggs

·      1 large bunch fresh flat-leaf parsley, leaves chopped

·      Salt and pepper

Toppings

  • Feta

  • Pomegranate seeds

  • Spring onion – sliced

  • Red red chillies – sliced