This dish is so versatile, so yummy, and SO healthy. Tomatoes have that comfort-food aspect (ie. Spaghetti), nothing tops a melty egg, and I like to throw rocket on top for a bitter contrast. Also, it’s also freezable. Many cultures around the world have a similar dish to this. Do I need to give you another reason to make this dish?
Years and years ago I was in Mexico, and was taught by an Israeli to make Shakshuka. It was so easy, even I could handle it. I was hooked. I have since been perfecting my recipe.
It’s a great interactive dish, as well, as everyone digs out of one big pan. It’s messy and a great excuse to eat lots of bread.
- 6 eggs
- 2 tbsp olive oil
- 1.5 onions, finely chopped
- 4 cloves of garlic, minced
- 1 large red pepper, roughly chopped (bite sized pieces)
- 1 large carrot, shredded
- 3 tomatoes, diced
- 2 chili peppers, chopped (I always keep the seeds in, love spicy food
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp turmeric
- 1 14oz can diced tomatoes (do not drain)
- 2 tbsp tomato paste
- 1 tbsp red wine
- 2 tsp honey
- Salt & Pepper to taste
- 1 bunch cilantro (coriander), chopped
- 1 loaf french bread
Heat olive oil in large pan over medium heat. Sautee onion and garlic until soft and fragrant.
Add spices and chilis, and allow flavours to emerge. Add shredded carrot and peppers, simmer for 5 minutes.
Add tomatoes, paste, honey, wine, and reduce heat to med-low. Cook for 15 minutes, stirring occasionally. Salt and pepper to taste.
Stir in 2/3 chopped cilantro. Simmer for a further 5 minutes. Using a large spoon, make little nests (indentations) for the eggs in your shakshuka. Crack the eggs in.
Lightly drag a spatula through the whites, mixing them in with the tomato, but don’t break the yolks! Cover and cook until the eggs are done to your liking. I prefer mine melty, but that’s just my personal preference.
Garnish with remaining cilantro.
Slice up the french bread, place it on a large board, along with the rocket. Don’t forget lots of napkins! This dish is a messy one. If you find it to be too spicy, throw a dollop of sour cream on top. I have a feeling a little freshly grated parmesan would be a nice addition as well.
Wine Pairing: I’d suggest using that red you added to the dish. Anything fairly full bodied would work, but my favourite is an Australian Shiraz. There’s a sweetness to the wine that works so well with the tomato.
Or beer. Beer goes with almost anything.