Mi Goreng Graduate: Shakshuka

Mi Goreng Graduate: Shakshuka

Shakshuka did the rounds a couple years ago on social media and I have been making it ever since. Tasty, cheap and fast to prepare, it is a great option to make on a weeknight when you’ve got other shit to do! If you aren’t cooking for a crowd, feel free to save a container of the tomato in the fridge or the freezer, and heat it up to cook eggs at a later date. 

Ingredients

  • Oil 
  • Salt 
  • Pepper
  • 1 large onion (diced)
  • 1 capsicum (diced)
  • 2 sticks celery (diced) (optional)
  • 3 garlic cloves (finely chopped)
  • 1 Tbsp ground cumin 
  • 2 tsp ground coriander
  • 1 tsp smoked paprika
  • ¼ tsp chilli powder
  • 2 chopped tomato tins
  • 6 eggs

Method

  1. Preheat a large pan over medium heat with approx. 2 Tbsp of oil.
  2. Once hot, add the diced onions, capsicum and celery to the pan with a pinch of salt. Cook for 10 mins, stirring occasionally, until soft. 
  3. Add the garlic, cook for a further 3 mins until fragrant.
  4. From here add in a little bit more oil, as well as the cumin, coriander, paprika, and chilli powder. Stir until the vegetables are coated in the spices. Cook for 3 mins.
  5. Add the tomato’s and reduce heat to low and simmer for 10 mins.
  6. After this, make small egg-sized holes in the tomato and crack an egg into each. Place the lid onto the pot and simmer over low for approx. 6 mins or until the egg whites are solid, and yolk served to your liking. (keep an eye on the eggs at this stage so you get a nice runny yolk
  7. Once the eggs are fully cooked, serve in a bowl with some crusty bread or toast on the side! Enjoy!
This article first appeared in Issue 10, 2025.
Posted 10:10pm Sunday 4th May 2025 by Ruby Hudson.