Shakshuka is a savoury, aromatic dish popular among many ethnic groups in the Middle East. This hearty egg dish is typically served in the cast iron pan it was cooked in. It makes a great one-pot breakfast, lunch or dinner, mopped up with a hunk of warm crusty bread from the île de païn bakery. This nourishing recipe is a real crowd pleaser and so satisfying during these cold winter months.
Tradition & Inspiration
The traditional Shakshuka recipe is very simple and usually only includes crushed tomato, peppers, garlic, salt, paprika, olive oil and eggs. Recipes vary where additions of artichokes, cheese, potatoes and broad beans can be added, so feel free to experiment to your taste!!
This recipe from “île de païn – Anytime” was inspired by Chef Liezie’s trip to Israel, where this dish rivals hummus and falafel as a national favourite. Liezie’s recipe is true to the traditional version with the addition of a few spices, herbs and onions.
The main ingredient in this recipe is eggs, so use the very best! We choose organic, free-range eggs from suppliers that uphold the highest standards in wellbeing for their birds and the environment in which they live. Happy hens that enjoy a high grade diet produce eggs that are both nutritious and full of flavour.
Quality eggs are high in protein and rich in vitamins and minerals. Vitamin D, for example, plays an important role in maintaining a strong, resilient immune system as well as naturally reducing inflammation. Vitamin B12 plays a vital role in transporting oxygen and amino acids in the circulatory system to tissues and muscles. It also protects against nervous system damage and enables nerve functioning. Vitamin A is beneficial to our eye health, growth of bone tissue, and the functioning of our immune system. If you’d like to learn about the ethos behind excellent eggs, get it from the hen’s beak! Farmer Eddie of Eddie’s Eggs can tell you more.
2 large onions
2 tablespoons vegetable oil
1 tablespoon brown sugar
½ teaspoon ground cumin
2 teaspoon ground sweet paprika
pinch cayenne pepper
1 can(400g) chopped canned tomato
6 fresh tomatoes, skinned, chopped
2 large red pepper, roasted, skins & core removed
½ tablespoon fresh thyme leaves
1 tablespoon fresh parsley, chopped
1 tablespoons fresh coriander, chopped
½ teaspoon salt
water to thin down if needed
4 eggs, whole
double thick yogurt to serve
How to Make It
Peel the onions, cut in half and slice the onion halves into 3mm thick slices
Heat the vegetable oil in a cast iron pan and cook the sliced onions over medium heat until golden brown.
Add the sugar, cumin, paprika and cayenne pepper and stir for one minute.
Add the canned tomatoes and fresh tomatoes and cook for about 25 minutes on low heat.
Slice the roasted peppers into julienne size strips.
Add the peppers and fresh herbs to the tomato and onion mix. Season with salt and pepper.
Cook for another 5 minutes on low heat, to balance all the flavors.
Add a little water if the sauce is too thick.
Make four little wells in the sauce and carefully break one egg into each well. Drizzle each egg with a drop of olive oil.
Cover the pan with a lid and cook for a few more minutes, until the egg whites are set but the yolks are still runny.
Serve with some thick yogurt on the side and a chunk of crusty bread.
A note from Chef Liezie:
This might sound a bit weird, but this sauce makes a great “sheba” to any pap en wors!
Enjoy more delicious recipes from the île de païn kitchen and Chef Liezie’s travels. Purchase your copy of her latest cookbook “île de païn – Anytime” and discover practical tools at our online shop. Enjoying your lockdown kitchen time? Learn how to make authentic, wholesome bread to accompany your Shakshuka. View or download Baguettes & Ciabattas with Markus Fàrbinger on Vimeo.