The Mighty Shakshuka

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
  1. Heat the oil in a small frying pan.
  2. Add the red onion and fry gently for 3 minutes.
  3. 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.
  4. 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.
  5. Make 2 wells in the tomatoes, and gently crack the eggs into each well.
  6. Cover with a lid, and simmer gently for 3-5 minutes, or until the egg sets.
  7. Take off the lid, turn off the heat, sprinkle over the feta and parsley.
  8. Dollop on the yoghurt if using.

Make sure you get your bread ready for dipping if you’re having some!

Enjoy! Love Becca x







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