This Shakshuka Recipe Is So Easy, It’s Perfect for Weekend Mornings
Whenever I say the word shakshuka, people — often khawagas (foreigners) — give me a funny look, like I’ve sneezed or something. If you happen to be one of those people, I’ll briefly explain what it actually is because that’s the kind of person my mama would be proud of.
Shakshuka is a simple, go-to meal that is mainly served during breakfast. It is a North African dish that is now made throughout the Middle East, with every country having their very own version of it. If you like eggs and spices, then this dish is for you.
Now that I’m done giving shakshuka introductory lessons, it’s time to get cookin’. Below is a recipe that is so, so easy that you seriously need to have it for breakfast this morning. You’re welcome.
Ingredients:
- 1 onion
- 1 clove garlic
- 1 slice ginger
- 1 chili
- 1 bell pepper (red)
- 1 bell pepper (yellow)
- 5 tomatoes (medium)
- 1 tsp spicy paprika
- 1 tsp cumin (ground)
- 800 g canned tomatoes (whole, peeled)
- 50 ml vegetable broth
- 1 tbsp Worcestershire sauce
- 4 eggs
- 50 g feta
- vegetable oil for frying
- parsley for serving
- salt
- pepper
Directions:
Dice the onion, garlic, ginger, tomatoes and chili. Then cut the bell peppers into thin strips. Heat some vegetable oil in a frying pan over medium heat, then add the onion, garlic, chili, and bell pepper to sauté until soft (from 6 to 8 minutes). Add ginger, spicy paprika, and cumin and cook for another two minutes.
Add fresh tomatoes and canned tomatoes to the pan and lightly crush them with the cooking spoon. Preheat oven to 190°C/375°F. Add vegetable broth and cook over medium heat 20 minutes. Add in the Worcestershire sauce and season with salt and pepper. Finally, you can crack the stars of the show, eggs, into the pan, then crumble feta on top. Transfer to oven and bake at 190°C/375°F from 7 to 10 minutes until eggs have set. Remove from oven and garnish with fresh parsley to serve.
Tada, there you go!
