I love a good brunch dish and this shakshuka recipe is a pretty strong contender to my beloved smashed avocado on toast which is my usual go to brunch choice. Shakshuka is a North African and Middle Eastern tomato based dish with eggs cracked straight into it.
The eggs are gently poached in the tomato mixture and if you time it just right, serve it when the yolk is still runny, making it perfect for dipping some bread into. The chilli and the spices give this dish a fiery kick but if you don’t want it too hot then you can skip the crushed chillis.
It’s completely vegetarian and you could even leave the eggs out to make it vegan – just pair it with some bread to dip in all that delicious juice.A sprinkle of extra feta would take this dish to the next level – that’s what I’m going to do when I next make this.
Keep scrolling for the recipe !
Shakshuka Tomatoes & Eggs – The Recipe
1 onion, diced
1 red pepper, diced
1 red chilli, deseeded and finely diced
1 garlic clove, finely diced
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp crushed chilli
1 400g tin of chopped tomatoes
200ml vegetable stock
Finely chopped basil, to garnish
- Add the onion, pepper, chilli and garlic to a pan with a drizzle of olive oil on a high heat and fry for five minutes or until soft
- Add the spices to the pan and mix well for a couple minutes until the spices are aromatic
- Tip in the chopped tomatoes and stock and simmer for 10 minutes on a medium heat
- Make three wells in the tomatoes and drop in the eggs one by one
- Cover with a lid and leave for five minutes
- Serve with bread and enjoy
Have you tried shakshuka?
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