20 minute Shakshuka
Updated: May 19, 2021
I get a lot of requests regarding how to spice up your morning eggs. This is a classic brunch dish here in London. I'm always tempted to order it which just goes to show how much I love it. The beauty of this dish is how complicated it looks but how simple it is to make.
I really needed these eggs today because I'm having one of those 'what am I doing with my life' weeks. I hate these weeks. I'm padding it out with as many workouts and work shifts as possible so I'm not dwelling. God loves a dweller. Deliveroo loves a dweller. Even your mum loves a dweller 'cuz you tend to call her. But I do not enjoy being one. So i'm seeking endorphin rushes where I can and scoffing down tons of Shakshuka to stave off the emotional pain.
Goes great with toast. You cannot go wrong putting this on bread of any kind. Honestly, it's naked without it.
Sometimes the spices aren't strong/present enough in the Shakshuka, so have a little taste before you put your eggs in if you want to make it stronger. Just add more of each spice until you reach your desired level of spicccceee.
As long as you turn down your heat when the eggs go in, you're unlikely to overcook the yellow. Don't stress, they will look overcooked from the outside but I assure you it's going to be nice and runny.
1 tablespoon of olive oil
2 red bell peppers, chopped
1 white onion, chopped
5 cloves of garlic, diced
1/4-1/2 teaspoon of cayenne pepper
1 teaspoon of smoked paprika
1 teaspoon of cumin
Large crack of pepper
Pinch of salt
2 tablespoons of tomato puree
400grams of canned chopped tomatoes
4 large eggs
1/3 cup of chopped parsley, for serving
1/3 cup of crumbled feta, for serving
Toast, for serving
Put a large pan over medium-high heat. Heat up your olive oil until glistening. Add in your onions and peppers and sauté for 6-8 minutes - until very soft and starting to brown.
Add in your garlic and sauté for 2 minutes. Add in your spices and sauté for a further 1 minute. Then mix in your tomato puree and sauté for a few minutes to reduce the puree down.
Add in your chopped tomatoes.
Make 4 wells in your shakshuka mixture with the back of a spoon. Crack a whole egg into each well and then put a lid over your pan. Turn your heat down slightly to a medium heat. When the whites of the egg have fully cooked (about 4-6 minutes). Take off the heat and serve with chopped parsley and feta.
Eat with lots of bread and ENJOYYYYY!