Ciara Altman –
If you are not familiar with Shakshuka, it is one of the most delicious and nutritious breakfasts out there, brought to us from the Middle East. It consists of a rich, tomato based sauce cooked on the stovetop with eggs cracked into it. It’s super versatile, so even if you wake up and have missed brekkie… enjoy it for brunch, lunch or dinner, whatever you’re in the mood for!
For breakfast, I like to dip some toast into it, but for lunch and dinner, cook some pasta and enjoy it with a side salad! I like my Shakshuka pretty spicy, so I add more Cayenne and top mine with hot sauce and sometimes chilli flakes, but if you prefer to live life on the milder side, just add a touch of Cayenne for flavour and leave the rest off!
- 1 Tbsp Olive Oil
- 1 Onion, thinly sliced
- 1 Red Bell Pepper, sliced
- 2 Cloves of Garlic, minced
- 1 tsp Cumin
- 1 tsp Paprika
- ½ tsp Cayenne
- 1 Can of Plum Tomatoes
- Pinch of Salt and Pepper
- ½ Cup of Feta Cheese, crumbled
- 4 Eggs
- Coriander and Hot Sauce to serve, if desired
- Heat the oil in a frying pan over medium heat. Add the onion and pepper and cook until soft. Next, add the garlic and cook for 2 more minutes.
- Stir in all the spices and cook for about 1 minute.
- Pour in the tin of tomatoes and season with salt and pepper. Cook until the tomatoes and sauce has thickened, approximately 10 minutes.
- Make four wells in the sauce and carefully, crack the eggs into each hole then season with salt and pepper. Sprinkle the feta cheese on top and cover with a lid. Cook until the eggs are just set, approximately 6-8 minutes.
- If desired, top with some coriander and hot sauce and serve! Enjoy!