This dish isn’t going to win any prizes for beauty, but it is mighty tasty.  It was made on a slightly slow Saturday as a kind of lunchy brunchy type affair and the spices really helped to clear our heads and wake us up a bit.   It’s my take on an Israeli dish and is a good way of using up bits and pieces that you may have in your fridge / cupboards.

1 onion, sliced

1 red pepper, sliced

1 clove garlic, sliced

1 tsp ground cumin

1/2 tsp turmeric

Pinch chilli flakes

250g cherry tomatoes, halved

3 tbsps parsley, chopped

2 eggs

Soften the onion and pepper in some oil with a good pinch of salt for about five minutes over a medium heat, add the garlic and spices and cook for a further two minutes.  Then add the tomatoes and cook for another two minutes.  Pour over 200ml water and let simmer away for 10 minutes, until the tomatoes have broken down and the sauce thickened.  Check the seasoning.

Stir in two tablespoons of the parsley and then make two wells in the sauce.  Turn the heat down very low and crack an egg into each hole, cover the pan and cook until the eggs are set but the yolks still runny.  Scatter over the remaining parsley and some black pepper.  Serve immediately with some good bread to mop up the juices.

This entry was posted in Cooking, Eggs, Veg and tagged , , , . Bookmark the permalink.

9 Responses to Shakshouka

  1. Kay says:

    LOVE this. I am going to try it this weekend. xxx

  2. Let me know how it goes! Take a photo and I can put it on the ‘your take’ page?!

  3. migmo says:

    thought this looked great so whipped it up this evening – was nice and easy quick and pretty quick. It was especially delicious using ingredients from the region – well Qatar with tomatoes and cumin from Syria… is there any substitute for tumeric? I also added extra cumin though…

    was profoundly scrumptious, thanks very much.

  4. i bet it was, you’re eating it in the right place and that’s for sure. if i post a sushi recipe, will you go to japan for the ingredients?

    there’s no real substitute for turmeric – the root it comes from is from the same family as ginger, so people often use a bit of ginger instead, but i think it’s milder than that. i’m sure what you did worked a treat and you could really add whatever spice / herb took your fancy.

  5. Jenny says:

    Mmm this looks great and so simple to make. I will cook it for Chris to get over his egg phobia (apparently known as ovophobia) x

  6. Totty Pease says:

    Looks absolutely delicious!!

  7. Tom Micklem says:

    Squivs and I made the pesto the other day. Sooooo good. Genius. Gnocchi next I think.

  8. michael says:

    we made this the other day (photo proof to follow).

    it was absolutely delicious…BUT

    8 minutes was way too long for the egg!!

    I likes my eggs runny, or at least soft. these were like egg conkers.

  9. Crumbs, sorry to hear about the eggs mike – will adjust the text to make sure it doesn’t happen to anyone else, they should definitely be runny! I cooked mine over a super low heat and they were kind of poaching in the liquid, I guess it depends a bit on pan size too. Thanks for letting me know though and pleased you enjoyed it all the same. Look forward to seeing the pic!

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