Shakshuka (pronounced shack-shoe-ka) – meaning mixture, is a popular Middle Eastern dish consisting of eggs poached in a delicious tomato based sauce.
A dish that is mainly seen on a brunch menu in Ireland, Shakshuka can be eaten for breakfast, lunch or dinner and is a fantastic one pan wonder – perfect for sharing.
Ingredients (Serves : 2-4)
- 2 tablespoons of Garlic Donegal Rapeseed Oil
- 4 large eggs
- 1 red bell pepper
- ½ a courgette
- 1 can of chopped tomatoes
- 2 tablespoons of tomato purée
- ¼ cup of water
- 1 tablespoon of cumin
- 1 ½ teaspoon of paprika/smoked paprika
- ½ a teaspoon of cayenne/chili powder
- Salt and black pepper
- ½ a teaspoon of sugar
- Two tablespoons of freshly chopped coriander
- ½ a can of drained and rinsed kidney beans*
- ½ a can of drained and rinsed cannelloni/butter beans*
*Alternatively – use 1 can of mixed beans
- Dice up the pepper and courgette.
- Gently heat the garlic rapeseed oil on a medium to high heat in a large frying pan/skillet. Add the courgette and pepper and sauté for about 5 minutes.
- Then, add all the dry spices and continue to cook for a further two minutes – stirring constantly.
- Add in the tin of chopped tomatoes, the tomato purée, the sugar and the water. Lower the temperature to a simmering heat and allow the mixture to reduce and thicken for about ten minutes. Taste and season at this point too with some of the fresh coriander, salt and pepper.
- One by one, make little wells in the mixture with a spoon and crack an egg into each one.
- Leave the mixture for about 10-15 minutes depending on how you like your eggs. 10 minutes will give you nice runny yolks.
- Sprinkle the rest of the fresh coriander over the Shakshuka and serve with some ciabatta or sourdough bread to mop up the tasty sauce.