Shakshouka is a form of vegetable ragout made of eggs poached in a sauce of tomatoes, chilli peppers, and onions, often spiced with cumin. Cooked all together in a pan. This is my favourite version, feel free to swap the peppers for one medium eggplant, or two courgettes, or four medium boiled potatoes as desired. For the meat lovers, you can also add some chorizo or bacon after the onions are golden as well.
Serves: 4 with fresh bread
- 4 tbsp olive oil
- 1 onion, finely sliced
- 1 red pepper, diced
- 1 green pepper, diced
- 6 garlic cloves, crushed
- 2 tsp sweet paprika
- ½ tsp cumin seeds
- ½-1 tsp cayenne pepper
- 800g tinned tomatoes (or ripe tomatoes in season)
- 2 tsp brown sugar (optional)
- 1 tbsp lemon juice
- 4-8 eggs, depending on hunger
- Small bunch of fresh coriander, roughly chopped
Heat the oil in a large lidded frying pan over a medium heat and add the onion. Cook until golden, then add the peppers. Fry until both are soft, then stir in the garlic and spices and cook for another couple of minutes.
Pour in the tomatoes and roughly mash. Stir in the sugar if using and bring to a boil, then turn down the heat and simmer for 30 minutes. Taste and season, adding more cayenne if you prefer it spicier.
Make 4-8 divots in the sauce and break in the eggs. Season them lightly, turn the heat right down as low as possible, cover and cook for about 10 minutes until they’re just set.
Sprinkle with coriander and serve.