Shakshuka is one of those delicious, warming meals that I can almost never say no to when I see it on a brunch menu. It is also a perfect ‘breakfast for dinner’ meal too. I love it any time of the day.
I’ve played with making it in the past – it should be easy right? Eggs, capsicum, tomatoes – what an easy combination. Unfortunately, it has taken me WAY too long to perfect the flavour and to make it in a way that has me going back for more. This recipe has finally cracked the code however, and the absolute icing on the cake: the toasted bread. It’s a quick and basic meal to make, but not one that I would recommend for leftovers – reheated eggs don’t fare so well.
- 1 T olive oil
- 1/2 onion, chopped
- 1/2 capsicum, chopped
- salt and pepper, to taste
- 2 cloves garlic, chopped or minced
- 1 T tomato paste
- 1 t cumin
- 1/2 t paprika
- 1/4 t chili flakes
- 1 can crushed tomatoes
- 2 T coriander, plus extra for garnish
- 3 large eggs
- crusty bread, for serving
- Preheat the oven to 190 °C. Warm the oil in a frying pan (one that is sizeable enough to hold all the ingredients but small enough to fit into the oven). Add onion, capsicum and salt.
- After 5 minutes, add the garlic, tomato paste, cumin, paprika and chilli flakes. Cook, stirring constantly, until fragrant.
- Pour in the tinned tomatoes with the juice and add the coriander. Stir, and let the mixture come to a boil. Reduce the heat and simmer for about 5 minutes. Season with salt and pepper.
- Use a spoon to make a well near the edge of the frying pan and crack the first egg into it. Spooning the tomato mixture over the whites will help contain the egg. Repeat with the remaining eggs.
- Transfer the pan to the over and bake for about 8 minutes, slightly more if you want your eggs cooked more. The eggs should still wobble slightly when you shake the pan (and remember the eggs will keep cooking even once the pan is removed from the oven).
- Serve the shakshuka with toasted bread and extra coriander.