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Mouth Watering Shakshuka
4 - 6 people
00h 15
00h 30
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Ingredients and Method
Ingredients
- 1 tbsp olive oil
- 2 medium onions, thinly sliced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili flakes (optional)
- 1 can (398ml) whole peeled tomatoes
- Salt and pepper to taste
- 2–3 tbsp goat cheese, crumbled
- Fresh parsley, cilantro, or basil for garnish
- 4 eggs
- Crusty bread, toasted or grilled
- Olive oil or garlic butter (optional)
Method
- Heat olive oil over medium heat.
- Add onions with a pinch of salt and cook slowly for 15–20 minutes, stirring occasionally, until deep golden and soft.
- Add garlic, cumin, paprika, and chili flakes. Cook 1–2 minutes more.
- Crush the tomatoes by hand or with a spoon and add to the skillet.
- Season with salt and pepper. Simmer uncovered for 10–15 minutes, stirring occasionally, until slightly thickened.
- Taste and adjust seasoning. Scatter in goat cheese while the sauce is still hot.
- Heat olive oil or butter over medium heat.
- Crack in eggs one at a time. Fry until whites are set but yolks are still runny. Season with salt and pepper.
- Remove with a spatula and set aside gently on a plate.
- Nestle the fried eggs gently into the warm shakshuka base.
- Spoon a bit of sauce around the edges of each egg.
- Garnish with fresh herbs and a drizzle of olive oil.
- Toast or grill slices of crusty bread. Brush with olive oil or rub with garlic if desired.
- Serve straight from the pan or plated with eggs, sauce, and bread on the side.
Products you will need
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