Shakshouka Eggs by Bella from MKR

We have a confession to make… We don’t eat breakfast. That is unless it’s made for us! This recipe is simple but completely delicious and will whet even the toughest appetite first thing in the morning (or afternoon, or at night…)

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Words and recipe below by Bella Jakubiak of Bella’s Feast

This has to be the best breakfast in the world… and perfect for a chilly Sunday morning in bed (possibly with a hangover!) or as an amazing brunch dish if you’ve got friends or family dropping by. In fact, you can eat this dish for dinner too! #breakfastfordinner

Shakshouka eggs are basically baked eggs in a rich tomato, chilli and cumin sauce. The dish originated in Tunisia and is eaten all over North Africa and in Israel, where it has become a national favourite ever since it was introduced by the Tunisian Jews. Traditionally it’s cooked and served in a cast iron tagine, but if you have an oven proof fry pan or terracotta/ceramic baking dish, this works well too. This recipe has a Yemeni feel to it with the addition of Zhoug, a very spicy herbaceous green sauce (nb this recipe makes extra, keep it in the fridge for up to 3 days and enjoy with bbq or roasted meats, or spread on sandwiches).

You can take the basic shakshouka recipe and make it your own too! Other traditional additions include artichoke hearts, eggplant, capsicums, potato, broadbeans, spicy sausage or any alternative salty cheese such as feta. One thing’s for sure – you CAN NOT serve this without plenty of bread to mop up those delicious juices.

Shakshouka eggs, labne, and zhoug
Serves 4

For the shakshouka:

  • 3 Tbsp extra virgin olive oil
  • 1 brown onion, roughly chopped
  • 1 medium sized green or red capsicum, roughly chopped
  • 3 cloves garlic, sliced
  • 1.5 tsp cumin seeds
  • 2 tsp mild (sweet) paprika powder
  • 1 or 2 tsp chilli flakes (to taste)
  • 2 x 400g tins chopped tomatoes in juice
  • 6 free range eggs

For the Zhoug (makes extra)

  • ½ tsp ground cumin
  • ½ tsp ground coriander seed
  • ½ tsp ground cardamom
  • ½ bunch coriander (roots, stems and leaves), roughly chopped
  • ½ bunch flat leaf parsley (leaves and fine stems only), roughly chopped
  • 6 cloves garlic
  • 3 birdseye (thai) green chillies
  • 3 Tbsp extra virgin olive oil
  • 3 Tbsp water

To serve:

  • 6 Tbsp labne
  • pita bread or toasted challah

1. Preheat oven to 180C

2. For the shakshouka, heat an oven proof large fry pan to medium low and add the olive oil, onion, capsicum, garlic and cumin. Cook slowly for 15-20 minutes, or until the vegetables are very soft. Next, add in the tomatoes, paprika and chilli and cook for a further 5 or 10 minutes, until the sauce reduces and thickens. Season well.

3. Gently crack the eggs onto the sauce, then place the pan in the oven and bake for 7-9 minutes, or just until the whites are set and the yolks are very runny.

4. For the zhoug, toast the spices in a dry pan until fragrant. Place spices and remaining zhoug ingredients in a food processor and blend until a smooth sauce forms. Season well.

5. To serve, place pan of shakshouka in the centre of the table, to be eaten family style. Along side it, serve the labne, zhoug, and bread of your choice.

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