Been wanting to make shakshouka since I first saw it on a dear friend’s Facebook. Shakshouka is an uncomplicated, frills free, but hearty dish made from simply poaching eggs in a spiced tomato sauce. Because of its simplicity, many a cook has their own secret recipes, some more elaborate than others. Israeli chef Ottolenghi’s shakshouka has more ingredients than I can remember, while some cooks I know swear by just eggs, tomatoes, and whatever they can find in their store cupboard. This is my take on it, which I served with pita bread cut into bite-sized strips and grilled halloumi on a bed of lettuce leaves.
Ingredients (feeds 2 very hungry people):
- 5 eggs
- 1 red bell pepper and 1 yellow bell pepper
- 1 can of chopped tomatoes
- half an onion, finely chopped
- 2 garlic cloves, finely minced
- 1 tsp of cayenne pepper (less if you don’t like it too spicy)
- 1 tsp of paprika
- 1 tsp of ground cumin
- 1 tsp of ground coriander
- 1 bay leaf
- a handful of cumin seeds (for the crunch)
- a handful of crushed chillies
- a sprinkle of salt and black pepper
- a generous handful of chopped parsley (save one particularly pretty stem for garnish)
- olive oil
1. In a heated skillet, add some oil. When the oil is hot, add the garlic, onion, and cumin seeds.
2. Cook until aromatic, then add the peppers and bay leaf and cook for about 2 minutes. Pour in the canned tomatoes and 1/4 cup of water. Add in the rest of the spices and let simmer for several minutes. Stir well, taste, and season accordingly.
3. When the mixture is bubbling, remove the bay leaf. Crack the eggs, but do not stir.
4. When the egg whites have become white but still slightly runny, add the parsley and serve immediately.
5. Eat on its own or with warmed pita, laffa, or sourdough.
Enjoy! How simple is this recipe? 🙂