Shakshuka
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The shakshuka has landed and I’m in love.
What is shakshuka?
You may have come across shakshuka on a brunch menu as it’s pretty popular, and for good reason. It’s basically a tomato-based dish filled with herbs, spices, veggies and topped with beautifully poached eggs. The colours POP. The flavours POP. EVERYTHING POPS.
Typically made in one pan, this makes it nice and simple to make with a lil less washing up! Plus, it’s pretty healthy and is one of my go-to dishes when I’m conscious that I need to start my day with a few more vitamins.
We all need a lil shakshuka in our lives x
Ingredients
metric imperial
- 3 peppers (whatever colours you fancy), sliced into strips
- 1 onion, sliced into strips
- 2 garlic cloves
- 1.5 tins plum tomatoes
- 1 tsp chilli flakes
- 1 tsp fennel seeds
- Splash of oil
- Salt and pepper, to season
- 4 eggs
- Sprinkle of feta
- Crusty bread to dip
- Chopped parsley, to sprinkle
Method
- First, add some oil to a pan on medium high heat. Once hot, sweat your chopped onions and peppers. You want them to be nice and soft.
- Preheat the oven to 180c.
- Once softened, add in your chilli flakes, fennel seeds, seasonings, plum tomatoes and mix well. Cook for around 30 mins, until the sauce has reduced and thickened.
- I then transferred the mix into a skillet to bake. Then create little indents for your eggs and crack your eggs over into these. Then sprinkle with feta. You don't want the egg pockets to be too deep as they will take longer to cook and may not cook as evenly.
- Place in the oven and bake for around 15 minutes or until you're happy with the egg consistency. Remove from the oven and add a lil bit of chopped parsley. Then grab a good-sized piece of crusty bread and get dipping. Enjoy!