Shakshuka

Name: Shakshuka
Prep time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 large onion, finely diced; 1 red bell pepper, finely diced; 4 garlic cloves, minced; 1 tsp ground cumin; 1 tsp sweet paprika; ½ tsp smoked paprika; ¼ tsp chilli flakes; 2 x 400 g cans crushed tomatoes; 1 tsp sugar; salt and freshly ground black pepper to taste; 6 eggs; a small handful of fresh flat-leaf parsley or coriander, roughly chopped; crusty bread or pita to serve

Shakshuka arrived in Israel with Sephardic Jewish immigrants from North Africa and the Middle East in the mid-twentieth century, bringing the dish from the culinary traditions of Tunisia, Libya, and Morocco. In Israel it became a fixture of breakfast culture and, eventually, a national standard. The name likely derives from an Arabic word meaning to mix or shake. The tomato sauce is the dish. It needs at least ten minutes of simmering to concentrate from a loose mixture into something thick enough to hold the eggs without them spreading. The spice sequence matters: cumin and paprika go in with the aromatics before the tomatoes, so they bloom in oil rather than dissolving into the sauce. The eggs finish on low heat, covered, until the whites are just set and the yolks remain liquid.

Total time40m

Active time30m

Servings4

DifficultyMedium

Cost$

Add to my meal plan

🌿

Rich in vitamins

Fresh and healthy

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Traditional recipe

Authentic taste

Ingredients 4 servings

2 tbsp olive oil
1 large onion, finely diced
1 red bell pepper, finely diced
4 garlic cloves, minced
1 tsp ground cumin
1 tsp sweet paprika
½ tsp smoked paprika
¼ tsp chilli flakes
2 x 400 g cans crushed tomatoes
1 tsp sugar
Salt and freshly ground black pepper to taste
6 eggs
A small handful of fresh flat-leaf parsley or coriander, roughly chopped
Crusty bread or pita to serve

How to make it

1Heat the olive oil in a wide, deep frying pan over medium heat.
2Add the onion and red pepper and cook, stirring occasionally, for 8 minutes until softened and beginning to colour.
3Add the garlic, cumin, sweet paprika, smoked paprika, and chilli flakes and stir for 1 minute until fragrant.
4Pour in the crushed tomatoes, add the sugar, and season generously with salt and pepper.
5Simmer for 10 minutes, stirring occasionally, until the sauce thickens and deepens in colour.
6Make 6 wells in the sauce with a spoon.
7Crack one egg into each well, then cover the pan with a lid and cook for 8–10 minutes until the whites are just set but the yolks are still runny.
8Scatter the parsley or coriander over the top and serve immediately from the pan with crusty bread or pita.