This recipe was submitted by one of our readers, just like you.
Delicious Shakshuka Recipe
Delicious Shakshuka Recipe
"Enjoy a shakshuka recipe with this super easy, absolutely delicious and really simple recipe. This vegetarian dish is perfect for a lazy weekend healthy breakfast, a fantastic brunch recipe or a quick, simple midweek supper. It’s a simple egg recipe that everyone will adore! If you look for that perfect comfortable healthy breakfast recipe, this shakshuka is the answer. With just a few ingredients you could really impress your family or a brunch with friends. Simply amazing and so easy to make. Quick too! "
NotesIf you choose to use feta cheese, watch the salt seasoning.
The nutritional facts do not include the bread or any toppings such as yogurt, labneh or feta cheese.
I also sometimes separate the egg white from the yolk and add the egg whites first, swirl it a little in with the hot tomato sauce and then add the yolk. It helps speeding up.
Serves4
Preparation Time10 min
Cooking Time30 min
Cooking MethodSkillet, Slow Cooker
Ingredients
- 6 med eggs or 10 quail eggs
- 500 ml tomato juice (2.1 cups) or passata
- 1 large red onion or 2 medium onions
- 1 large red pepper
- 2 tablespoons ajvar paste
- 1/2 teaspoon salt
- 2/3 teaspoon cumin powder
- 1/2 teaspoon black pepper
- 1 tablespoon Olive oil
- 2-3 tablespoons fresh parsley or chilantro /coriander
- 2 cloves garlic crushed and finely chopped
-
Heat up the olive oil in a large frying pan or skillet placed over medium heat. Add the onion (finely chopped) the peppers (diced or cut julienne), garlic (crushed and finely chopped), cumin powder and ⅔ of a teaspoon of salt. Cook for 5-6 minutes stirring occasionally. Add a drizzle of water to avoid frying.
-
When the onions and peppers have become soft, add the tomato juice or passata, bring to a gentle simmer and cook for a further 10 minutes until you have a thick sauce. Taste for seasoning. Add some freshly ground pepper too.
-
Make six little dips in the sauce. Gently break the eggs and carefully pour each egg into its own dip. Do the same with all eggs.
-
Simmer gently for 8–10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to speed up the process).
-
Remove from fire, sprinkle the freshly chopped herbs ( parsley or cilantro/coriander) allow to rest a little and serve with some nice rustic or pita bread. Add some yoghurt or labneh and/or a sprinkle of feta cheese crumbs. Amazing!
Read NextHoly Cow Cinnamon Roll Casserole
