It’s time to say goodbye to summer produce and what better way to say see ya tomato season, than this shakshuka. This is one of my favourite recipes amongst my friends and they have always asked me to do a recipe post. Shakshuka is basically eggs poached in spicy tomato sauce. You can add feta, avocado, harissa, sundried tomato pesto (my top tip.) Or you could even serve it on a base of hummus. Either way, the base is the same; tomatoes, onions, garlic, chilli and spices.
I love adding pops of fresh cherry tomatoes, especially in the summer. The variety of different tomatoes is just too good to waste. Crusty bread is optional, but what else are you going to mop up that delicious sauce with? This recipe is so simple and straight forward to make. My only tip is to use a pan with a lid, that’s the secret to dippy eggs.
Prep time: 5 mins
Cook time 15 mins
Total time: 20 mins
- 4 eggs
- 1 red or yellow bell pepper
- 1 red chilli
- 1 onion
- 4 garlic cloves, minced
- 1 x 400g tin chopped tomatoes
- Handful of cherry tomatoes, halved
- 1 tbsp tomato puree
- 1 tsp smoked paprika
- 1 tsp cumin
- Half tsp chilli powder
- Salt & pepper
- Fresh coriander and spring onions, to garnish
- Chop onion into half moons and peppers into batons. Mince the garlic and add everything to a large shallow pan with 2 tbsp good olive oil.
- Cook until softening and then add spices and tomato puree, cook this out for a minute. Then add your chopped tomatoes.
- Bring to a bubbling simmer, make four indents and crack in your eggs. I often find that cracking them into a small cup and gently pouring them in helps. Season with salt and pepper.
- Cook for a few minutes and then top the pan with a lid. This will steam the white parts of your eggs. I do this for around three to four minutes. Checking every so often.
- Top with chopped coriander and spring onions.