Satisfy your Middle Eastern cravings with this eggy, healthy and savoury one-pot dish. Though commonly served as brunch, Shakshuka can be enjoyed any time of the day. Its versatility even allows you to add in any meat of your choice!
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 3 cloves garlic, minced
- 1 can chopped tomatoes
- 1 tsp cumin OR turmeric
- ½ tsp smoked paprika, cayenne pepper, chilli powder OR Bon Cabe chili flakes
- 4-6 fresh eggs
- 2 tbsp parsley OR cilantro
- Salt and pepper to taste
Heat oil and sauté onion and red pepper for 5 mins.
Add the garlic and spices and stir consistently for 2 mins.
Pour in the whole can of tomatoes, stir and cover with lid. Let the mixture simmer for 15 mins at low heat.
Add salt and pepper to suit your taste.
Turn off the heat. Make 4-6 wells/holes in the sauce and gently crack the eggs onto the sauce.
Sprinkle some salt and pepper over the eggs, turn on the heat, cover with lid and cook for 5 to 8 mins. If you would like soft or runny eggs, cook for 5 mins.
Garnish with parsley or cilantro. Serve with toast or crusty bread.
TIP You can adjust the spice amount to suit your preference.
TIP If you would like a more robust meal, add in some chicken, lamb or beef mince at step 2.
Photo and recipe courtesy of Mitchelle Chua Seok Hoon/SIA.