Description
Shakshuka translates to “mixture” and that’s what this dish is, a simple combination of tomatoes, peppers, spices and eggs which means it is super easy to make and guaranteed to comfort you each time!
Ingredients
800g chopped tomatoes ( 2 x 400g tins if you are in UK )
2 large red peppers
4 cloves of garlic finally chopped
1 large brown onion
4 large fresh eggs
2 tbsp of tomato puree
1 tsp smoked paprika
1 tsp ground cumin
1 tsp of chilli powder (if using)
1/2 tsp sea salt
2 tbsp of fresh herb of choice
2 tbsp of olive oil
Instructions
Preheat your oven to 180°c
In a large ovenproof deep pan or skillet, slowly warm up your oil and gently sauté the onions and peppers for 5 minutes.
When they have softened slightly, add the garlic, tomato puree and spices and mix together on a low heat. Frying the spices this way releases all the fragrance and aroma.
After 2 minutes add in your chopped tomatoes and half of the fresh herbs, let it all simmer together for 5 minutes on a low heat. Season with salt, and taste.
Using the back of a spoon, make 4 wells, spaced apart for your eggs to be placed. Gently crack in each egg being careful not to burst the yolk!
Season each egg with a little salt and pepper if you like
Turn off heat and transfer the pan to the oven for around 6-8 minutes.
The eggs are cooked when the egg whites turn from translucent to opaque. The eggs should still have a little wobble to them! If you like your eggs well-cooked, leave them cooking for another couple of minutes. Baring in mind that when the pan is taken out of the oven, the eggs will continue to cook whilst serving!
To serve, use a ladle to carefully spoon out the eggs to serve alongside a generous helping of the rich and warming tomato sauce, top with the remainder of fresh herbs.
Serve with warm crusty bread! Yum!
Nutrition
- Serving Size:
- Calories: 249
- Sugar: 14.5 g
- Sodium: 761.8 mg
- Fat: 12.9 g
- Saturated Fat: 2.7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Protein: 11.4 g