Shakshuka is one of my favourite savoury brunch dishes. Spicy tomato, shallots, bell peppers, garlic, eggs and lots of fresh parsley or coriander. Serve with some crusty toasted bread to dip. Absolutely delicious, easy to make and quick to prepare.
This Shakshuka recipe makes two individual portions. Feel free to add more than one per person, or if you need to serve more people, feel free to add the sauce to a larger pan and add as many eggs as you need. You can also click on the 2x in the recipe below to double the quantity of sauce.
As an optional topping, you can crumble some feta or goats cheese over the top to serve.
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Shakshuka
Shakshuka is the perfect savoury brunch dish. Spicy tomato and peppers, lots of fresh herbs and served with crusty toasted bread to dip.
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Ingredients
- 1 Tbsp Olive Oil
- 1 Shallot or small onion Finely chopped
- 2 Cloves of garlic Crushed
- 3 Small bell peppers* Finely chopped
- 1 Tin of chopped tomatoes (400g)
- 1 tsp Dried mixed herbs
- 1 tsp Sugar** Optional (See notes)
- 1 Pinch of Chilli powder Optional / According to your spice preference
- 2 Tbsp Harissa Paste
- Salt and freshly ground Black Pepper to taste
- ¼ Cup Fresh coriander or parsley (and more for garnish) Finely chopped
- 2 Large Eggs***
Instructions
- Preheat the oven to 180°C
- You will need a cast iron pan(s) or other oven safe pan if you don't have cast iron. Place the pan(s) in the oven to heat up with the oven while you prepare the sauce
- Chop the shallot, peppers and parsley and crush the garlic
- Add the olive oil, chopped shallot, peppers and garlic to a small saucepan and bring to medium heat. Sauté for around 3 minutes, stirring occasionally, until they start to soften
- Add the tomato, herbs, sugar**, chilli powder and harissa paste and stir through. Season with salt and pepper and bring to a slow simmer. Cook for around 5 minutes to let the tomato and spices cook out and meld. At the end of the cooking time, add the freshly chopped parsley or coriander
- Tip: I like to break my eggs into small bowls to assist in adding them to the sauce as you need to work quite quickly at this point
- Carefully remove the hot pan(s) from the oven (please take care not to burn). Add the tomato mixture to the hot pan(s), then using a large spoon, create small holes/wells in the sauce and drop the egg into it
- Carefully place the pan(s) back in the oven and bake for around 12 – 15 minutes, depending on how 'done'/runny, you like your eggs
- When the egg whites are just set, remove from the oven, sprinkle with some additional chopped, parsley or coriander, season the egg(s) with salt and pepper and serve with some crusty, toasted bread
Notes
*I used one yellow, one orange and one red. If you can’t find the small ones, use a quarter of a large pepper
**The sugar balances out the acid in the tomatoes. You can leave it out if you prefer
***I added one egg per individual portion, but feel free to add more
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