Shakshuka (definition): ‘to mix or shake up’
This is my favourite breakfast. Reserved for those mornings when I want to eat something that feels like a giant hug, shakshuka is a restorative, exciting and unbelievably simple dish to make.
Shakshuka is a very popular breakfast in the Middle East, but has recently become a staple brunch item for many Londoners. Those lucky enough to have tried Ottolenghi’s version will know that this dish is spectacular. Inspired by his version, I have based my own version of his, albeit simplified. There are a numerous variations of shakshuka, but the main components are eggs, tomatoes, herbs, spices and vegetables.
The eggy goodness is particularly wonderful with a huge piece of bread to mop up all the juices, so I urge you to do this if you can. Adhering to my strict low-carb diabetic diet means that I must forgo to the bread these days, but I tend to overcome this loss by crumbling feta over the top to make this a super satisfying and filling dish.
My Mighty Breakfast Shakshuka (serves 1 hungry person)
- 1 tablespoons olive oil or rapeseed oil
- 1 tbsp harissa
- 1 tsp tomato puree
- 1 red onion, finely sliced
- 2 cloves garlic, finely chopped
- 1/2 tsp ground cumin
- 1/2 red or yellow pepper chopped (not strictly needed, but added veg is never a bad thing!)
- 1x 400g tin of chopped tomatoes
- salt and pepper
- 2 eggs
- handful of chopped parsley or coriander (I use whatever I have in the fridge)
- crumbled feta, 20g or a few small dollops of Greek Yoghurt
- Heat the oil in a small frying pan.
- Add the red onion and fry gently for 3 minutes.
- Add the harissa, tomato puree, ground cumin, pepper and garlic. Fry for 5 minutes on a low heat. If the spices stick to the pan, add a splash of water.
- Add the tinned tomatoes. Bring to the boil, and season with salt and pepper. Simmer for 8 minutes, and the sauce will have thickened beautifully.
- Make 2 wells in the tomatoes, and gently crack the eggs into each well.
- Cover with a lid, and simmer gently for 3-5 minutes, or until the egg sets.
- Take off the lid, turn off the heat, sprinkle over the feta and parsley.
- Dollop on the yoghurt if using.
Make sure you get your bread ready for dipping if you’re having some!
Enjoy! Love Becca x