If you have never tasted the magic that is Shakshuka, you are in for a grand surprise. This dish originated in Tunisia and the name should already be an indication of the flavour experience that awaits. This dish is zero effort and contains simple ingredients – most of which you probably have in your cupboard. It is the perfect lazy weekend breakfast or brunch dish with the added bonus of being super nutritious. Enjoy!
- 1 small red onion, finely chopped
- 2T olive oil
- 2 large red or yellow peppers, cut into 0.5cm dice
- 2 cups mushrooms, finely sliced
- 4 cloves garlic, crushed
- 1T tomato paste
- 1 ½ t ground cumin
- 1/2t dried chilli flakes (optional)
- 5 large ripe tomatoes (800g) – or 2 x 400g tins of chopped peeled tomatoes
- 3 cups baby spinach leaves
- salt and pepper
- 4 – 6 eggs
- small handful of cilantro / coriander, roughly chopped
- Heat the olive oil in a frying pan and cook the onion until softened, about 4 – 5 minutes.
- Add the peppers and cook for a further few minutes until they are soft. Add the mushrooms and cook for a minute or two.
- Add the tomato paste, cumin, chilli, salt, pepper and garlic and cook for about 5 more minutes. Add a splash of water if it dries out and becomes too thick.
- Add the tomatoes (I used tin) and the spinach and cook for 10 minutes and until the sauce is thick.
- Make little wells in the sauce and break the eggs into these, and simmer for 8 – 10 minutes until cooked. Swirls the egg whites a bit with the sauce and try not to break the yolks. If you cover the pan it will speed up the process.
- The eggs are ready when the whites are firm and cooked and the egg yolks are soft.
- Spoon out the eggs with the sauce and serve.
Recipe: Drizzle & Dip