• About Us
• Church Family
• Pathfinders
• Online Magazine
• Church Location
• Site Map

Recipe - Shakshuka

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
If you are looking for a hot breakfast or brunch dish, that is a little more exotic than scrambled eggs on toast, then this shaksuka recipe might just be for you.

 
Ingredients

Serves 3-6

• 1 onion - finely chopped
• 2 Tbsp. oil
• 1/2 red capsicum, finely chopped
• 1/2 Tsp. Ras el hanout
• 1/2 Tsp. smoked paprika
• 1/2 Tsp. harissa paste
• 1 Tsp. garlic paste
• 1 x 400g can tomato polpa, or good chopped tomatoes
• 1/4 Tsp. salt or to taste
• Pinch sugar
• 6 eggs
• 2 Tbsp. chopped flat leaf parsley for garnish

 
Method

• Sauté onions and capsicum in the oil until transparent.  Stir the spices and garlic through until aromatic.
• Add the tomatoes, salt and sugar and cook down to desired thickness.
• Make an indentation in the sauce and crack an egg into each. 
• Cover the pan and simmer gently for up to 10 minutes or until the yolks of the eggs are the consistency that you want.  I like them a little bit runny.
• Sprinkle with parsley and serve with crusty bread.

About the Recipe

• This recipe is suitable for vegetarians
• Shakshuka is Middle Eastern in origin and consists of eggs poached in a spicy tomato sauce.  
• Ras el hanout is an African spice mix that translates literally as "head of the shop", indicating a mixture of only the best spice selection from the shop.   Each spice shop has its own recipe, but mostly the mix will contains such dry ingredients as:- ginger, turmeric, cinnamon, cumin, coriander, all spice, nutmeg, and cloves. 
• Harissa paste is a common ingredient in North African and middle eastern cuisine.  It is made from chillies and a selection of herbs and spices. Be careful though, as different brands can have quite different levels of heat.
• Remember the eggs will continue to cook as you take them to the table, so what is a runny egg, initially, may not be so by the time you get to eat it.

You can change up the recipe a little, to make individual serves that can also be prepared largely in advance :

• Oil 6 ramekins and divide the tomato mixture between them.  Make an indentation in the sauce and crack an egg into each.  Sprinkle with cheese
• Bake in a preheated oven (180C) for 12-15 minutes, longer if the sauce has been prepared before and is now cold.  Less if you want the egg yolks to be very runny.
• Sprinkle with herbs and serve with crusty bread.

Copyright © 2023 Thornleigh Seventh-day Adventist Church