Shakshuka is cooked and eaten around the world in many shapes and sizes, served in the pan, with fresh bread. It’s basically eggs gently poached in a lush, spicy tomato sauce. Traditionally the sauce is made up of bell peppers, tomatoes, onion, garlic and spices with eggs on top. This is an easy dish to rustle up and serves two for breakfast or a light brunch. This recipe is adaptable; add chickpeas, spinach, sausage, top with cheese and herbs. We’ve opted for aubergines; as they lend a silky richness to the dish.
• 1 small aubergine optional
• 2 tablespoons oil
• 1 large onion diced
• 1 garlic minced
• 1 red pepper chopped
• 1 tin chopped tomatoes
• 1 teaspoon cumin
• 1 teaspoon ground pepper
• 1 teaspoon paprika
• 1 teaspoon garam masala
• ½ teaspoon salt
• 2 chillies chopped optional
• 4 large eggs
The spices can be easily replaced with a Curry On Cooking kit
Prep 25 mins, Cook 20 mins, Serves 2
Cut the aubergine (optional) into ½ cm-thick rounds. In a warm frying pan, dry fry the slices on both sides until cooked. Set aside.
In a large frying pan heat the oil to a medium-high heat.
Add the onions and cook for 3-4 minutes. Add the garlic and cook for 1 minute.
Add the peppers, chopped tomatoes and mix well and then tip in all the spices.
Bring to the boil, add the aubergine slices. Simmer for 5 minutes until the aubergine slices slightly disintegrate and the sauce thickens.
Make 4 wells for the eggs, crack an egg directly into each well.
Cover the pan with a lid. As soon as the egg whites turn white they are done. Cook a bit longer if set yolks are preferred.
Take off the heat and serve immediately with bread, chapatti, naan or pitta.
Top with fresh parsley or coriander, feta or paneer. Sprinkle with chilli flakes for a spicier kick!
· Recipe supplied by The Spices Sisters from Curry On Cooking. Don’t forget to like them on Facebook 'Curry On Cooking'. You can purchase their currylicious kits from www.curryoncooking.com.