I FLIPPING love Shakshuka! It’s so tasty, easy to make and just looks so divine and colourful when ready.
It’s traditionally a North African, Middle Eastern recipe that consists of eggs, tomato and peppers. I’ve mixed it up a little in this recipe as I have chosen to use a combination of tomato puree and fresh tomatoes instead of the traditional tinned tomato. It’s so versatile, which is why we have a cheeky addition of mushroom here; brilliant to absorb all the juices.
Also, I didn’t add it to this version but something to experiment with if that suits your taste buds are tinned artichoke hearts; I swear to you, you will not regret it; juiciness overload! You can mix this recipe up as you fancy, adding as many vegetables as you like; fantastic if you have anything that needs using up.
Shakshuka ticks all the boxes, healthy comfort food, full of nutrients, so quick and easy to make; a recipe you’ll revisit time and time again.
- 1 large pepper, sliced into thin strips
- 3 fresh tomatoes, peeled and roughly chopped
- 1 tbsp tomato puree
- 2 tbsp olive oil
- 4 eggs
- 1 white onion, sliced into strips
- 150ml water
- 3 cloves of garlic, roughly chopped
- 100g baby button mushrooms, cut into quarters or halved (depending on size)
- 1 tsp paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- Salt and pepper
- On medium-low heat, fry the onion and garlic until soft and lightly browned.
- Add the mushrooms, pepper, tomato and all the seasonings and fry for 4-5 minutes, stirring occasionally.
- Add the tomato puree and fry for a further minute.
- Pour in the water, cover and leave to simmer for 5-10 minutes; allowing the liquid to reduce and thicken. Once this has happened give it a quick taste and season again with salt and pepper if required.
- Make 4 wells in the mixture and crack the egg directly into it. Then cover the pan and poach until the eggs are cooked to your liking.