Shakshuka is a North Indian dish of poached eggs in a spicy tomato and capsicum sauce. It's the perfect breakfast, lunch or dinner and the sort of dish you can tailor to what you have in the fridge. The key to the perfect Shakshuka is fresh ingredients and delicious eggs.
I haven't added quantities to this recipe, basically you can adjust it to fit the number of people you want to serve and the amount of spice you like. As a rule of thumb make sure you have enough tomato sauce to cover at least 2cm of the bottom of the pan so that the eggs are nicely nestled in the sauce as they cook.
You can also change up the herbs that you use based on what's in season. Other herbs that work well are parsley, rosemary, marjoram, oregano, and chives or even a little bit of them all!
Enjoy and remember to share your creations @ Foodies of YFC
Ingredients
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Olive Oil -
Leek -
Capsicum - Sea Salt
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Garlic - Tomato paste
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Tomato passata - Cumin
- Paprika
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Fresh Chilli -
Coriander - Pepper
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Eggs (two per person)
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Feta - Preserved Lemon
Sourdough to Serve.
Heat the oven to 180 degrees.
Choose a pan big enough to cook all of the eggs you'll need. Saute the leek and garlic in olive oil until soft. Add the capsicum, dried herbs, preserved lemons and passata and cook until warm. Make small wells in the sauce and crack the eggs in and cook on the element for another two minutes then move to the oven and cook for a further 10 min or until the eggs are just how you like them.
Sprinkle with feta and fresh herbs to serve.
