Shakshuka

I ate this for the first time at a Jaffa beach-side cafe in Tel Aviv. It was so tasty and I couldn't stop thinking about it when I got home. Turns out there are loads of recipes online. Shakshuka is the Bolognese of eggs. Everyone has their own recipe. I tried to make mine like the one I had in Tel Aviv, but it is also very easy and simple. When I ate this is Tel Aviv, in came in a little individual ceramic dish, straight from the oven, but I find it easier to make everyone's together in a large pan and then serve it up onto toast.

Ingredients

  • 2 tblsp olive oil
  • 25g butter
  • 3 garlic cloves, crushed
  • 1 onion, chopped
  • 440g tin chopped tomatoes
  • 1 tblsp harissa
  • 1/2 tsp ground cumin
  • pinch caraway seeds (kommenfrø in Danish)
  • 2 tblsp tomato purée
  • salt and pepper
  • 4 eggs (you can easily add more)
  • buttered toast

Method

  1. Heat the oil and butter in a wide lidded pan over a medium heat. Cook the onion and garlic until soft but not coloured.
  1. Add the tinned tomatoes, a splash of water (about 100 ml), harissa, cumin, and caraway seeds. Reduce for around 15 minutes.

  1. While that is cooking, prepare the toast.

  2. Add the tomato purée and cook for another 5 minutes, taste and add salt and pepper to your liking.

  1. Make wells around the sides of the pan and add the eggs. Sprinkle a little salt directly onto the eggs. Cover with the lid and cook for around 5 minutes.
  1. Lift some of the sauce out and spread on the toast. Then place the eggs on top.

I like the yolks a little bit cooked, but still runny at the very centre. So adjust the cooking time of the eggs to suit you.

Tags

  • Recipe
  • Vegetarian
  • Meat-free
  • Breakfast
  • Easy
  • Brunch