Shakshuka is one of those regular breakfast options in our weekly menu. My bae loves it and often requests me to make him some if a week goes by and I haven’t. It has almost become our signature Sunday breakfast.
Names shouldn’t scare you into not making this delicious breakfast or brunch. Shakshuka is just eggs poached in a spicy tomato sauce.
I’ve played around with different spices and quantities including curry powder, garam masala and realised I truly like Shakshuka when I use a minimal number of spices and keep it really simple.
My shakshuka has truly come a long way from the first time I made it on my Instagram. To show our love for this dish, I’ll insert the many times, I’ve whipped up Shakshuka on Instagram
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My roommate's favorite egg dish: Shakshuka
- 4 eggs
- 1 large onion
- 1 bell pepper (mine was large so I used half)
- 1 tsp tomato paste
- 3 very ripe tomatoes (mine weren't quite there yet)
- 2 green chillis( watch out for that heat, we love chilli)
- 3 garlic cloves
- 11/2 tbsp olive oil
- 1 tsp cumin
- 1 tsp coriander
- 11/2 tsp paprika.
- 1 tbsp dhania or parsley or both
- Begin by blanching your tomatoes. I love doing this coz my sauce doesn't loose colour. After blanching, i let them cool. Then blend them.
- Heat your skillet, then add some olive oil. I've been trying to avoid cooking very acidic dishes in my cast iron since I've to season it regularly but i'm yet to buy a pan for this.
- Add your onions, saute until fragrant then add the hoho, tomato paste followed by your spices. Cook for about 3-4 minutes.
- Add the garlic and chilli, cook for about a minute then add the blended tomatoes.
- Cover your skillet, reduce your heat to low and cook the tomatoes for about 7 minutes. Add salt to taste and freshly cracked blackpepper.
- If your tomato sauce is too tart you can add about 1 tbsp of brown sugar to balance it out.
- Make wells into the sauce. Crack your eggs in a separate bowl and add to each well.
- Cover and cook the eggs to your desired doneness. Watch when the whites set and if your yolks have set about 3-5 minutes covered.
- My cooking gas choose this perfect moment to run out just after I had added my eggs into the sauce and had to finish my shakshuka in the oven.
- Cooked it in a preheated oven at 180c for 10 minutes.
- Season your eggs with salt and blackpepper before serving garnished with the dhania.
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