I’ve been meaning to post this recipe for such a long time as I make it so often. For those who didn’t know Shakshuka is a traditional North African dish of eggs cooked in an aromatic and spicy sauce of tomatoes, capsicum and onions. It’s also big in the Middle East. It’s hearty and delicious!
I can eat shakshuka any time of the day. It’s perfect for breakfast, lunch and even dinner. It’s perfect for cooler days or nights. Pair it with a couple of slices of crusty rye or sourdough bread and you’re set.
My version of Shakshuka
- Prep Time: 10m
- Cook Time: 25m
- Serves: 2
Ingredients
- 1 can of tomatoes
- 2 tablespoons tomato paste
- 1 red capsicum chopped
- 1 onion chopped
- 3 cloves garlic minced
- 1 cup cooked butter beans
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 pinch chilli flakes
- 2 eggs
- salt and pepper
- dukkah to serve
- chopped parsley
- olive oil
Instructions
- Preheat oven to 200 degrees.
- Heat some olive oil in a saucepan. Add the onion and garlic and cook for 2 minutes. Add the spices, chilli and capsicum and cook for another 2 minutes. Add the beans, tomato paste and can of tomatoes, cover and simmer for 10 minutes. Season with salt and pepper.
- Divide the tomato mixture into 2 small baking dishes, crack one egg into each dish and bake for about 10 minutes (or until eggs are just cooked).
- Remove from oven and top with dukkah and fresh chopped parsley.
Gorgeous photo! :)