Shakshouka or Shakshuka is an ancient tomato based stew from North Africa. My version adds red peppers and is of course baked with a couple of eggs! Gimme some crusty bread and the pan straight from the oven and I am a happy bunny.
Shakshouka Eggs in Tomato Sauce From Maghreb.
One pot dishes are always fun and this North African tomato stew is one of my favourites. Also spelt Shakshuka it is an ancient stew that spread across the middle east before taking on the world.
It is often associated with an Israeli Breakfast recipe, but I prefer it as a light dinner or heavy supper recipe.
We usually pair it with crusty bread and will often sit and share it straight from the pan with my wife.
I really can’t remember when I first cooked this recipe. I would guess it has been in my repertoire for over 20 years!
It is a lovely simple way of eating and results in very little washing up.
It is a glorious sweet slightly spicy unctuous mess and that is exactly what it should be!
For us it is another one of those dishes where most ingredients come from our garden.
Our chili plants, sweet peppers, tomatoes, onions, garlic and even the eggs come from either our ducks or chickens.
Similar Dishes from Around the World.
In fact, I even have a second version of baked chickpeas in a tomato sauce and eggs that contains a spicy Spanish Chorizo. Although I usually keep most of my shakshuka variants vegetarian.
It makes for a wonderful hearty vegetarian stew. A gloriously simple idea that you can pimp up in any way you see fit.
It is a perfect dish for using up vegetables that are maybe a little past their best.
As far as I am concerned overripe tomatoes are the very best for this recipe. If you have a few dinged up tomatoes this has you sorted.
Just cut off the damage and then use them up rather than throwing them away.
You can even add vegetables like fennel or leeks which give a completely different flavour profile and texture to the dish.
- 1 Tbsp Cooking Oil
- 175 g Onion
- 4 Cloves Garlic
- 175 g Red Pepper
- 400 g Tomatoes
- 75 ml Tomato Passata
- 1 Stick Cinnamon
- 1/2 Tsp Ground Cumin
- 1 Dried Chili Pepper
- 1/4 Tsp Spicy Paprika
- 1 Tsp Sweet Paprika
- 1/4 Tsp Ground Black Pepper
- 1/2 Tsp Honey
- 2 Eggs
- Top and tail the onion and cut it into 8 wedges.
- Roughly chop the tomatoes and the red pepper into roughly the same sized pieces (2cm dice).
- Finely slice the garlic cloves.
- Place a heavy bottomed pan over a medium heat and add the oil and the onion, cinnamon and dried chili to the pan.
- Then cook for 10 minutes until they begin to soften and start to go golden.
- After 10 minutes throw in the peppers and cook for a further 10 minutes.
- Add the chopped garlic and cook on for another 2 minutes then add the chopped tomatoes and the Passata and bring to a boil.
- When boiling add in the cumin, hot & sweet paprika, ground black pepper, honey and salt to taste and allow to cook on for a further 10-15 minutes until the tomatoes have broken down.
- Crack in the two eggs into the mix and transfer into a hot oven at 200°C or 400°F.
- Cook until the eggs are cooked which should take about 5-7 minutes.
Garnish with lots of fresh parsley and serve with crusty bread.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 261 Total Fat: 13g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 186mg Sodium: 381mg Carbohydrates: 29g Fiber: 6g Sugar: 16g Protein: 11g