Week Night Dinners: Shakshuka

One of our favourite meals at home right now is Shakshuka, a Middle-Eastern dish of eggs poached in a fragrant stew of peppers and tomatoes.  To make from scratch, this takes almost an hour but if  you make to make the pepper/tomato stew on a Sunday afternoon or some evening when you do have plenty of time, dinner, a few days later, can be on the table in 20 minutes.

Shakshuka

(Serves 2)

Olive oil

1 onion, sliced

3 red or yellow peppers, sliced

250g tomatoes (I use cherry tomatoes)

Pinch of saffron

Pinch of sugar

2 bay leaves

1/4 tspn cayenne pepper

1 tspn cumin OR smoked paprika (either version is lovely)

1/2 tspn sugar

4 eggs, room temperature

Parsley & bread to serve

  • Heat a glug of olive oil in a medium frying pan.  Add the onion and cook for 5 mins over a medium/high heat.  Add the peppers and cook for 10 minutes more, lowering the heat if necessary.
  • Once the peppers have started to soften add all the spices, the tomatoes and about 100ml of water.  Bring to a simmer then lower the heat.  Let this cook gently for 20 mins, adding a splash more water if it gets too dry.  Season and taste, adding more cayenne if needed.
  • If you’re making the stew in advance, stop here.  Turn off the heat, cool and pop in the fridge.
  • Bring the stew to a slight simmer.  Use a spoon to create 4 little pockets in the sauce.  Break an egg into each and sprinkle with salt.  Turn the heat down as low as it’ll go and pop a lid on the frying pan.  Leave for 10 mins.
  • When you remove the lid, the eggs should be cooked through but still have a runny yolk.
  • Sprinkle the dish with chopped parsley and serve with crusty bread to mop up the juices.

20 thoughts on “Week Night Dinners: Shakshuka

  1. Hi, Wendy, my andalousian mother has been cooking this since I was so high. She calls it “huevos al plato”, and she adds little bits of jamón or chorizo, and it’s great.

  2. Looks delicious Wendy. I make something similar but always with smoked paprika. Will be giving cumin a go next time, can completely imagine how that would work. Also never thought of making the stew ahead of time – thanks for the tip!

  3. i made this tonight wendy in jakarta – ta. don’t need the salt but apart from that – great dish. good luck with the baxters run.

  4. Pingback: Shakshuka with home made rye bread « Chili Paper Chains

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