Shahkshuka is top of the list for egg dishes. It’s so delicious and so simple to make. There are quite a few variations, but the traditional recipe is eggs poached in a spicy tomato stew with peppers, onions, garlic and fresh herbs.. Y U M!!

You won’t need much equipment to make this, but a cast-iron skillet is essential!!

Ingredients:

  • Olive Oil

  • 1 large yellow onion, finely diced.

  • 2 green peppers, finely diced.

  • 2 garlic cloves, peeled, chopped

  • Salt and pepper

  • 1 tsp ground coriander

  • 1 tsp paprika

  • Pinch of cayenne pepper (or more to taste)

  • Red pepper flakes (to taste)

  • 6 Vine-ripe tomatoes, finely diced.

  • 1/2 cup tomato paste

  • 6 large eggs

  • 1/4 cup chopped fresh parsley leaves

  • 1/4 cup chopped fresh mint leaves

  • Lemon (optional)

  • Yoghurt (optional)

 

Method:

  1. Heat oil in a large cast iron skillet. Add the onions and garlic and cook until translucent.

  2. Add the green peppers, spices, pinch and salt and pepper. Cook, stirring frequently until the vegetables have softened.

  3. Add the tomatoes, tomato paste and simmer until the mixture begins to reduce (about 10-12mins). Adjust the seasoning to your liking, adding more chilli flakes or cayenne pepper if you want an extra kick !

  4. Using a wooden spoon, make 6 indentations in the mixture. Make sure they are spaced out. Gently crack an egg into each.

  5. Reduce the heat, cover the skillet, and cook on low until the egg whites are set.

  6. Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, to taste.

  7. Pop in the middle of the table and it’s ready to eat !! Add a dollop of yoghurt and squeeze of lemon if you fancy.

  8. You can eat this on it’s own or serve with a rocket and cucumber side salad and serve with warm pita, challah bread or your choice of crusty bread.

  9. ENJOY

 

Be sure to check out our previous summer recipe – Roast Cauliflower and Chickpeas

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