Shakshuka

Difficulty: Easy  Serves: 2

Tomatoes are rich in the phytonutrient lycopene!

ingredients you'll need for shakshuka recipe

Ingredients

  • 2 tbsp cooking oil
  • 1 onion, diced
  • 1 red capsicum, (fresh or from a jar of roasted capsicums), diced
  • 1 garlic clove, minced
  • 2 tsp paprika (plain or smoked)
  • 1 tsp cumin
  • dash of chili flakes, optional
  • 2 cans (400g) tomatoes (ideally whole, peeled)
  • 4 eggs or 2 servings of fish
  • Optional extras for toppings: avocado, feta, fresh coriander, parsley...
  • Crusty bread, toast or pita

Cooking Steps

  1. Heat the oil in a pan on medium high heat, and add the onion and capsicum. Cook until onion is translucent, around 8 minutes.
  2. Add the garlic and spices. Cook for 1 minute.
  3. Add the cans of tomato. Stir and taste for seasoning. Add salt & pepper to taste.
  4. Simmer 15 minutes.
  5. Create four divots in the sauce, and crack an egg into each. If cooking fish, make a divot in the sauce for each serving. Place a lid on the pan.
  6. For eggs: cook 5 minutes for a runny yolk, and 8 minutes for a solid yolk. For fish: cook until flakey.
  7. For a MEXICAN version: Use cumin and coriander instead of paprika. Add 1/2 tsp cinnamon and 1 tbsp of chipotle with adobo. Serve with tortillas.
  8. For an ITALIAN version: instead of paprika and cumin, use oregano and basil. Top the finished dish with grated parmesan, and serve with ciabatta.