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
- Preheat a large pan over medium heat with approx. 2 Tbsp of oil.
- 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.
- Add the garlic, cook for a further 3 mins until fragrant.
- 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.
- Add the tomato’s and reduce heat to low and simmer for 10 mins.
- 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)
- Once the eggs are fully cooked, serve in a bowl with some crusty bread or toast on the side! Enjoy!