Shakshuka
Breakfast

Shakshuka

Spice up your weekend with this delicious one-pot poached eggs recipe. The eggs are baked in a warming sauce of tomatoes, peppers, onions and garlic, spiced with cumin paprika chilli and stacked on top of glutenfree pita or crunchy baguette. The recipe originates from North Africa / Israel and is a popular breakfast brunch or even dinner recipe, perfect for cold winter days.

| Gluten Free | Dairy Free | Nut Free | Vegetarian l

Ingredients (serves 2-3)
1 large red onion, diced
2 cloves of garlic, minced
1 red pepper
2 cans chopped tomatoes
1 tsp paprika
1 tsp cumin
1/2 tsp chilli powder
4-6 eggs as required (2 per person)
Olive oil
Flat leaf parsley, chopped
Pinch of sugar, salt and pepper
Handful of cherry or plum tomatoes, halved
2 X bay leaves (optional)
Feta, crumbled (optional topping, not dairy-free)
Hot sauce (optional, to serve)

Directions
1. Finely slice the onion, pepper and garlic. In a wide frying pan heat the oil and start by sautéing the onion and pepper on medium-low heat until soft (5-6minutes.) Add the garlic and continue to sauté for a further 2 minutes. Add the spice powders, stir, and pour in the chopped tomatoes. Season with a pinch of sugar, salt and pepper whilst add the bay leaves if using them. Allow to simmer for 10minutes until the sauce reduces and thickens.

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2. The sauce is thick enough when you can part it slightly to create wells for the eggs. Remove the bay leaves and gently crack the eggs into the sauce, spacing them out around the pan, followed by the chopped fresh tomatoes. Cover the pan with a lid if you have one to slowly steam the eggs, or alternatively transfer the pan to the oven to bake them. In either case allow 5-7minutes for the eggs to cook, 10minutes if you like your eggs well done. If you’re using feta, crumble and sprinkle on top of the dish a couple of minutes before serving.

4. Serve hot on top of glutenfree bread, sprinkled with fresh chopped parsley.

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