Authentic Shakshuka
Eggs simmered in a spicy, tomato-y shakshuka sauce for a one-pan dinner that everyone will love.
Ingredients
- 4 large eggs
- 3-4 plum tomatoes peeled, diced
- 2 tablespoon olive oil
- 1 teaspoon harissa paste
- 1 jalapeno or chilli pepper of your choice
- 1 garlic clove finely chopped
- 1 teaspoon ground caraway or Libyan baharat optional
Instructions
- Add the chopped tomatoes, garlic, harissa, chilli peppers into a frying pan.
- Turn the heat on medium bring to a light simmer. Cover the pan ⏤ cook for 10 minutes or until the tomatoes can be easily crushed with the back of your spoon.
- After 10 minutes of light simmering, the tomatoes should be very soft & red. Break them with the back of a spoon, add caraway and stir. Then make four holes in the sauce and add the eggs.
- Cover with a lid and cook until the eggs are set to your liking.
- Meanwhile, heat your bread and set your table. Once the eggs are finished, remove from the heat, uncover and let slightly cool.
- 1# Traditional serving method for a family breakfast: Keep the shakshuka in the pan & place it on a trivet. Set the table with olives, cheeses, lots of crispy bread and pickles.
- 2# Traditional serving method: Make a sandwich. Cut open a baguette, spread a spoonful of harissa inside, break up the eggs into smaller pieces and then scoop the mixture into the baguette. Serve with olives, cheese and pickles.
Notes
Additional Ingredients:
- Try thinly slicing 2-3 green onions and adding them to the tomato mixture
- Add one tablespoon of finely diced parsley to the top of the eggs before serving.
- 1 tablespoon caraway, ground
- 2 teaspoons coriander, ground
- 1 teaspoon turmeric powder
- 1 teaspoon 7-spice