Shakshuka has become one of those dishes for me that I always like to come back to. But what I love most about it is the simplicity - a few basic ingredients and in no time you have a dish on the table that the whole family will love. Whether I make it for a quick lunch or decide to serve it at a weekend brunch, it's always a hit. Combined with the cottage cheese and zucchini in the base, it easily becomes a flavorful warm weather dish as well.
Ready in 20 minutes
Portion 2 (*calculated kcal does not include bread)
Difficulty simple
Ingredients
Ingredients for 4 servings:
200 g cherry tomatoes, halved
1 red pepper, diced
1/2 zucchini
1 onion, finely chopped
Fresh herbs to taste (e.g. parsley, coriander or basil)
1 can of tomatoes or 400 ml of passata
1 tablespoon olive oil
4 eggs
something extra: cottage cheese for serving / chickpeas
Spices:
1 teaspoon ground paprika
1/2 teaspoon ground chilli (or to taste)
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon harissa (or more to taste)
1/2 teaspoon ground cumin
Method
- Heat the olive oil in a medium-sized pan. Add the chopped onion and sauté until softened and golden in colour.Add the red pepper and zucchini. Sauté until the vegetables are slightly softened, about 5 minutes.
- Add cherry tomatoes, passata or canned tomatoes and mix. Add ground paprika, chilli powder, black pepper, salt, ground cumin and harissa. Stir well and let the sauce simmer on low heat for about 10-15 minutes until the flavors combine and the sauce thickens.
- Make four small wells in the sauce and crack one egg into each well. Cover the pan with a lid and let the eggs cook until the whites have curdled but the yolks remain runny, which takes about 5-7 minutes.
- Once the eggs are ready, sprinkle the dish with fresh herbs. Serve straight from the pan with fresh bread or pita bread for dipping. You can also add cottage and fresh herbs.
Tips and tricks
○ For runny yolks, cook the eggs only until the whites have set, then serve immediately.
○ If the sauce is too thick, you can add a little water or vegetable stock to give it the right consistency. On the other hand, if the sauce is too thin, let it simmer on low heat for a while without a lid to allow the liquid to evaporate.
○ Herbs such as coriander, parsley or basil not only garnish the dish but also add a fresh flavour. Add them just before serving to retain their colour and aroma.
Nutritional information
| Nutritional values | In 100 g |
| Protein | 26g |
| Carbohydrates | 20g |
| Fats | 24g |
| *kcal | 400 |
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