Shakshuka Eggs is a simple recipe that is full of colour, flavour and looks amazing. It is a North African dish for the Moroccan/Tunisian region. The cumin, caraway and cayenne pepper add a punch. Shakshuka Eggs is an ideal dish for brunch and as a main dish. Don’t forget to have the crusty bread for dunking.
Shakshuka Eggs
An amazing dish that perfect for dunking and sharing.
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Servings: 4 People
Calories: 346kcal
Ingredients
- 8 large eggs free range
- 1 large green bell pepper
- 1 large red bell pepper
- 1 large yellow bell pepper
- 800 g chopped tomatoes tins
- 2 large onions peel/thinly sliced
- 4 cloves garlic peel/mince
- 1 tbsp tomato paste puree
- ½ tsp cumin seeds
- ½ tsp cayenne pepper
- ½ tsp caraway seeds
- 3 tbsp olive oil
- ½ bunch coriander chopped
- ½ bunch parsley chopped
- 1/2 tsp sugar optional
- salt to taste
- black pepper ground to taste
- cheese grated/crumbled
Instructions
- Cut the bell peppers in half and using a spoon remove the seeds and membrane. Slice the clean peppers into even strips ready for the next step.1 large green bell pepper, 1 large red bell pepper, 1 large yellow bell pepper
- Place a large frying pan (must have lid) over a medium heat and add the olive oil. When hot, add the peppers and onions with a pinch of salt and pepper and fry until they soften.2 large onions, 3 tbsp olive oil, salt, black pepper
- Add the minced garlic and fry for a further 2 -3 minutes making sure the garlic doesn’t burn.4 cloves garlic
- Add the caraway and cumin seeds together with the cayenne pepper and stir everything to combine the flavours.½ tsp cumin seeds, ½ tsp caraway seeds, ½ tsp cayenne pepper
- Add the tomato paste/puree and cook for 2 minutes before adding the tomatoes.1 tbsp tomato paste, 800 g chopped tomatoes
- Raise the heat so the dish simmers and leave for 5 minutes stirring occasionally and taste the sauce. It may need a ½ tsp of sugar to bring out the flavour of the tomatoes. When your happy with the taste leave it to simmer for a further 5 minutes until it thickens and reduces in volume. If the sauce starts to dry, pour a little boiling water into a tomato tin and add a little at a time.1/2 tsp sugar
- Once reduced and thickened, add the herbs and stir gently.½ bunch coriander, ½ bunch parsley
- Using the back of a spoon, push into the thickened sauce making a slight hollow. One hollow per egg. Crack an egg into each hollow with a small pinch of salt and pepper to each egg.8 large eggs
- Place the lid on the pan and cook for 5 minutes or until the white are set and the yolks are still runny.
- Add a sprinkling of cheese (parmesan, feta, cheddar or mozzarella).cheese
- You can either serve potions or go family style and share the hot pan together.
Nutrition
Calories: 346kcal | Carbohydrates: 26g | Protein: 17g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 372mg | Sodium: 472mg | Potassium: 991mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3081IU | Vitamin C: 207mg | Calcium: 170mg | Iron: 5mg