Shakshuka

If loving brunch was a sport I’d be in the Olympics, and my favorite event would be poached eggs.

In particular, eggs poached in tomato sauce — otherwise known as shakshuka.

Originating in the Middle East and North Africa, shakshuka is spicy and flavourful. It’s far easier to cook than it looks and can be easily tweaked to make big batches – perfect for guests.

You can either make one large dish from which individual portions are served, or as many smaller servings as you have visitors.

While there are more variations of shakshuka than I could count, I like to make mine with mixed beans, purple onions, a little chili, tomato paste, passata and coriander, which can be substituted for Italian parsley if you’re one of those people who don’t like coriander.

Depending on your preference, they can be baked in the oven or cooked over the stove, with the latter resulting in gooier eggs and the former with firmer. Both ways are super easy and incredibly delish.

INGREDIENTS

4 eggs

2 tbs tomato paste

6 tbs passata

2 tbs finely chopped purple onion

6 tbs mixed beans

1 clove garlic, minced

1 red chili, minced (+optional sriracha if you like it hot)

1 cup water

1/2 tsp paprika

1/2 tsp ground chili

Small bunch of coriander, chopped

Salt and pepper to taste

Serves two.

METHOD

In two small, cook-safe dishes, half all ingredients except eggs and mix well. Carefully crack two eggs into each tomato sauce mix, and using a spoon, cover each egg with a little tomato mix.

If cooking on the stove, use a medium heat to bring to a low simmer and keep an eye on when the egg whites have just cooked. Usually around 10 minutes.

If cooking in the oven, preheat to 180° fan-forced and cook for 15 minutes, checking at around 10 minutes.

Regardless of cooking method, I’d recommend you take the eggs off of the heat just before they look perfectly cooked as they continue to cook in the hot tomato sauce.

Serve with a little extra coriander or sliced spring onions and some seedy toast.

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