We cook this shakshuka at least once a month. It’s a fantastic dish that brings everyone together over breakfast time on a long lazy weekend. It’s simple to make and tastes amazing with the thick tomato sauce and soft red peppers.
We love to top it with heaps of crumbly feta and cracked eggs on top but it’s also delicious as a vegan dish served with dollops of coconut yoghurt and sliced avocado on the side.
Serves: 4
Prep time: 10 minutes
Cook time: 40 minutes
FOOD STYLING: LILY GJERTSEN
PHOTOGRAPHY: LEO HARRIS
Season: Year Round
ingredients
1 red onion, peeled and diced
3 garlic cloves, peeled and crushed
2 red peppers, deseeded and thinly sliced
3 tsp of smoked paprika
1 tbsp of tomato purée
1-2 tbsp of harissa paste (or another tbsp of tomato purée)
Juice of 1 lime
2 x 400g cans of tinned tomatoes
Olive oil
Salt
to serve (optional)
100g feta
4 organic eggs
Handful chopped parsley
Pinch chilli flakes
Pinch pepper
method
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Preheat the oven to 200°C, grill setting.
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Place an oven-friendly pan over a medium heat and add a drizzle of olive oil. Once warm, add the diced onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until soft
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Add the sliced peppers and paprika. Mix well and cook for another 5-10 minutes until the peppers start to soften. At this point, mix through the harissa paste (if using), tomato purée, lime juice and tinned tomatoes. Mix well and leave to simmer for 10-15 minutes – if it begins to bubble too aggressively, reduce the temperature a little.
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When the shakshuka is hot and tastes delicious, crack 4 eggs on top of the sauce – do not touch or mix the eggs through. Place the dish into the oven and cook for 3-5 minutes until the eggs have cooked through but still have a runny yolk. If you don’t want to cook in the oven, simply leave the dish over a medium heat until the eggs have cooked – you can put a lid on the whole thing to speed up the cooking at this point but try not to over cook as the egg yolks will turn hard.
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Once all of the egg whites have turned from translucent to white, you’re ready to serve. Crumble the feta on top of the shakshuka and top with a pinch of pepper, chilli flakes and some chopped parsley.
— cook’s notes
For the vegan version, simply replace the cracked eggs and feta with dollops of creamy plain plant-based yoghurt and serve with a side of sliced avocado.
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