Shakshuka is a classic North African and Middle eastern vegetarian dish. It can be eaten for breakfast or anytime as it is one of the best one-pan all purpose egg dishes. Shakshuka translated is Arabic for ‘a mixture’ as it is a mixture of tomatoes, vegetables, spices and eggs.
As a variation try adding tinned beans, chick peas or green vegetables such as spinach or kale in fact anything you may have in your freezer or store cupboard. Fresh chilli may also be added if you like more heat.
1 tbsp oil
1 green pepper, thinly sliced
1 red pepper very thinly sliced
1 small onion finely chopped
1-2 cloves garlic, crushed
1 tsp paprika
1 tsp cumin
¼ tsp chilli flakes
400g tin of chopped tomatoes
Salt and pepper
To serve –
Chopped parsley, flat breads or sour dough
- Place the oil in a saute pan with the green pepper, red pepper, onion and spices gently cook for 5 mins until softened.
- Add the garlic and the canned tomatoes and season with salt and pepper cook until it starts to simmer.
- Crack the eggs on top, spacing them out, cover with a lid and leave to poach on a medium heat for 15-20 mins to ensure eggs are cooked.
- Sprinkle with chopped parsley before serving.