Shakshuka is a Middle Eastern and North African dish that is usually served for breakfast. It’s a simple and nutritious dish made from simmering tomatoes along with onion, garlic, spices and poached eggs. For me, it’s an extremely comforting dish that warms the soul and tastes amazing.
The first time I ordered Shakshuka, I was on a family holiday in Yamba, NSW, a very unexpected place to find it. The waiter brought it out in the pan it was cooked in and it was served with toasted sourdough and Labna! It was a pan of rich, tangy, gooey goodness! I knew I had to perfect my own recipe so that I could share it with all of you!
The recipe couldn’t be simpler. It’s a great vegetarian meal and can be served at breakfast, lunch or dinner, whilst still providing a good source of protein and nutrients.
Ingredients1 tbsp Olive Oil
1/2 onion, diced
2 garlic cloves, finely diced
1/3 Red Capsicum, diced
2 x 500g cans of crushed tomatoes
1/2 tsp paprika
Pinch Cayanne Pepper
1/2 tsp Garlic Salt
3 Sprigs Fresh Thyme Leaves
1/2 tbsp Fresh Parsley, finely chopped plus extra to serve
salt & pepper, to taste
4 Slices Toasted Turkish Bread
DirectionsDice onion and capsicum and add to a large saucepan on medium heat, along with garlic and oil. Cook until golden and add tomatoes, paprika, cayenne pepper, garlic salt and season to taste with salt and pepper. Stir to combine, add herbs, stir and allow to simmer for two minutes. Make four small wells in the tomato sauce and crack an egg in each one. Cover saucepan with a lid and let steam for 20-25 minutes or until eggs are cooked to your liking. Garnish with fresh parsley and serve with toasted Turkish bread.
Remember to pin this recipe for later so you can come back to this yummy breakfast…