This is a very easy vegetarian one-skillet dish of eggs poached in smoky vegetable-laden tomato sauce.
It’s popular across the Middle East and North Africa and works perfectly for breakfast or a late brunch.
I love this dish because it’s simple yet bold with flavours and spices so if you fancy something warm, quick and filling to eat – Shakshuka is the dish for you. Bon Shabétit!
1 garlic clove
2 tbsp tomato puree
1 tsp turmeric
1 tsp cumin
1 tsp smoked paprika
1 tsp cinnamon
1 can of chopped tomatoes (400g)
5 small-ish potatoes, chopped
handful of parsley/coriander, chopped
40 g feta cheese, sprinkled
8 tbsp Greek yoghurt
- Heat oil in a pan and fry the small chopped potatoes with 1 tsp turmeric and a pinch of salt.
- In the meantime, chop the pepper, garlic and onion.
- Once the potatoes are done, put it aside in a bowl and fry the onion and pepper mixture in the same pan.
- One they are cooked, add the potatoes and season it with pepper, smoked paprika, cumin and cinnamon.
- Pour in the can of chopped tomatoes and add the tomato puree. Season with salt and pepper – if needed.
- Use your spoon to make small wells in the pan and crack the egg into each ‘hole’.
- Put the pan in the oven (190 degrees) and let it cook for 5-7 minutes.
- Garnish with chopped parsley, feta and yoghurt.