The first time I ever came across shakshuka was on Masterchef many moons ago. Chris, the beer loving, hat wearing, nose-to-tail cooking contestant presented it to the judges in a small heavy based ramekin and they each took turns dipping wedges of toasted pita into the runny egg and spicy tomato mixture. Cue grunts of gratification, nods of approval and cringeworthy commentary by Matt Preston and the gang, I knew it was something I had to try. I have tried a few different recipes for shakshuka since then and combined my favourite elements of each to come up with this version, which I am sure strays from the dish’s authentic origins, but is delicious none the less.
Shakshuka is definitely one of those all round dishes, perfect for breakfast, lunch or dinner. We most often have it as a lazy Sunday brunch. And by “lazy Sunday brunch” I mean it’s nearly lunch time before we get the chance to sit and eat something even though we have been up since the crack of dawn with the girls…
Anyway, I digress – here is the recipe.
- 1 tbsp olive oil
- 1/2 medium brown onion
- 1 clove garlic
- 1 medium green capsicum, chopped
- 1 medium red capsicum, chopped
- 2 cans diced tomatoes
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tsp paprika
- Pinch of chilli flakes
- 1 tbsp raw sugar
- Salt and pepper to taste
- 4 eggs
- 4 tbsp greek yoghurt
- 50 grams feta cheese
- 1/2 tbsp fresh chopped parsley (optional, for garnish)
Prep time: 10 minutes
Cook time: 30 minutes
Warm olive oil in heavy cast iron pan. Add onions and garlic and cook for 3-4 minutes over medium heat until they soften. Add capsicum to the pan and cook 5-7 minutes until cooked through.
Add spices to the pan and stir through, cooking until fragrant.
Add canned tomatoes, tomato paste, sugar, salt and pepper stirring through to combine. Simmer for 10 minutes until sauce starts to thicken. Taste and adjust sugar / salt / spice to your preferences if you need to.
Add yoghurt and stir through. This is actually 4 tablespoons of yoghurt combined into two oversized dollops. Confusing I know and poor photographic foresight by me. Apologies!
Crunch time! Crack eggs into the mixture, cover and cook. If you don’t have a lid for your pan (like I don’t) you will need to improvise – I use a pizza stone – but anything that covers the pan completely so the eggs can cook. You will need to keep sneaking a peak on your eggs, and depending on the size of your element, turning your pan to make sure they all cook. The eggs should be cooked (with runny yolks) in about 10 minutes, but monitor yours and adjust the time as you need to.
Once eggs are cooked, crumble feta cheese over the top and garnish with parsley. Serve over thick cut toast. ENJOY!