Shakshuka is a beautifully flavourful brunch (or dinner recipe) that you can whip up in about 20 minutes! Serve with toasted bread and enjoy!
- Splash of oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 Tbsp paprika
- 1 tsp dried oregano
- 2 tsp ground cumin
- 1/2 tsp dried chilli flakes
- 2 cans of diced tomatoes
- 1/2 tsp salt
- 1/4 tsp black pepper
- Hot sauce (optional)
- 1 can cannellini beans, drained and rinsed (optional)
- 1 cup baby spinach leaves (optional)
- Eggs (as many as you like, we normally do 3)
- Fresh herbs to top (optional)
1. Heat a medium sized pan over a medium heat, then add a splash of oil.
2. Add the onion and a small pinch of salt to help speed up the softening of the onion. Cook for a few minutes until the onion starts to go translucent, then add the garlic,
3. Cook the onion and garlic for a few minutes, then add the spices. Once the spices evenly coat the onion and garlic (no clumps), add the tomatoes.
4. Bring the sauce up to a boil, and then simmer for 5 minutes. Add the salt and pepper, then taste and season again if needed. If you want it a bit spicier, add some hot sauce (we do this!)
5. Once you are happy with the seasoning, add the beans and simmer for 5 more minutes.
6. Add the spinach and stir until the leaves just start to wilt.
7. Gently crack the eggs onto the top of the sauce mixture, and cover the pan with a lid and cook another 2-3 minutes until the whites of the eggs have just set, and the yolk is still runny (or longer if your eggs are bigger or if you prefer firmer eggs).
8. Serve with freshly chopped herbs such as parsley and freshly toasted bread that you can use for dipping and wiping up all the yummy sauce!
Serves 4 (and the recipe can be easily halved if it’s just a two-person brunch OR make a full mixture, add saved leftovers for with nachos, on toast, mix into pasta etc.)