This popular Israeli breakfast dish of eggs poached in a spicy tomato sauce, mopped up with bread, is also served at other times of the day. The origins of shakshuka are debatable; some believe it originated in Tunisia, other believe it was Libya and some claim Morocco.
- 2 tbsp olive oil, plus extra, to drizzle
- 1 onion, chopped
- 5 garlic cloves, finely chopped
- 1 long red chilli, finely chopped
- 1 large red capsicum, finely chopped
- 800 g (about 10) ripe tomatoes, chopped
- 1 tsp ground sweet paprika
- 1 tsp ground cumin
- 8 eggs
- chargrilled crusty bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in a large frying pan over medium heat. Add onion, garlic, chilli and capsicum, and cook, stirring, for 6 minutes or until onions are golden. Stir in tomatoes and spices, and cook, stirring occasionally, for a further 25 minutes or until thickened. Season with salt and pepper.
Make 8 small indentations in tomato mixture and crack an egg into each one. Cover and cook for a further 8 minutes or until eggs are cooked to your liking. Drizzle with olive oil and serve with bread.
Photography by John Laurie.
As seen in Feast magazine, Jan 2012, Issue 5.
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