September 15, 2020
This Shakshuka recipe is full of simple ingredients and warming spices to help ease you into the day. Serve with fresh sourdough bread to scoop up the sauce and you have the ultimate breakfast comfort food.
Sometimes there’s just nothing better than staying in on a weekend and cosying up with a good book or a movie, especially in the colder months. Weekends like those call for warm comfort food and this shakshuka is a must for the morning.
Shakshuka is a dish made up of a few eggs baked in a delicious tomato-based sauce, usually with some warm spices like paprika and chilli powder. In this version I have added some sun-dried tomatoes to give it an extra punch of flavour.
One of the great things about this dish is that you make it all in one pan. All the veggies, spices and tomatoes are cooked in a pan over the stove to make a beautiful thick red sauce, then the eggs are cracked directly into the sauce and the pan is placed in the oven. You even serve it in the pan! There’s barely any clean up at all which is perfect if you’re having a relaxing weekend in.
One thing to be mindful of when making this recipe is the size of your pan, you’ll need to put it in the oven for the final stage of cooking so be sure to check that it fits before you start. If you don’t have a pan that fits in the oven it’s not a problem, you can crack the eggs into the pan then leave it cooking on the stove until the egg whites have turned opaque white. I will say it takes a bit longer on the stove and I personally think you get a nicer result by putting it in the oven, but either way it will still taste great!
If you like your egg yolks to ooze when you cut into them then take the shakshuka out of the oven when you see the white have just set and are opaque, around the 10 minute mark. When you take the pan out shake it gently, the egg yolks should jiggle. Serve it immediately so you get those perfectly runny yolks. If you like your yolks a bit firmer you can leave it in the oven another minute or so, the eggs won’t jiggle as much when you gently shake the pan.
I usually serve shakshuka with a load of fresh sourdough bread, it’s so good for scooping up the mixture and soaking up all the flavoursome sauce. If you’re feeling motivated and you really want to go all out I served this with homemade garlic bread once and it was sooo good. However, if you’re looking for something a little lighter you don’t need to serve it with bread at all, it’s great on it’s own.
I hope you enjoy this Shakshuka recipe!
- 1 tbsp olive oil
- 1 small brown onion thinly sliced
- 1 small red capsicum thinly sliced
- 3 cloves garlic crushed
- 400 g canned diced tomatoes
- 2 tbsp sun-dried tomato roughly chopped
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/4 tsp chilli powder
- 4 eggs
- Sliced sourdough bread to serve optional
- Fresh parsley optional
Preheat oven to 180°C (350F)
Heat oil in an oven-proof pan over medium heat
Add onion, capsicum and garlic to pan, cook stirring occasionally until onion is translucent and vegetables have softened (about 5 minutes)
Add canned tomatoes, sun-dried tomatoes, paprika, cumin and chilli powder to pan and stir to combine
Reduce heat and simmer for about 10 minutes until the sauce has thickened slightly
Make 4 small wells on the surface of the sauce and gently crack an egg in each
Carefully transfer the pan into the oven and let cook for about 10 minutes or until eggs are just set, the whites should be opaque but the yolk can still be soft and jiggle a bit when you move the pan (if your pan doesn't fit in the oven you can continue to cook on the stovetop until the eggs are set).
Serve in the pan, sprinkle some fresh parsley over top and serve with sliced sourdough on the side (optional)
Be mindful of the size of the pan you use as it will need to fit in your oven. However, if you don't have a pan to fit you can finish it on the stovetop.