Shakshuka

by Lisa Bryan

Ingredients

Shakshuka is a classic North African and Middle Eastern dish and one that’s eaten for breakfast or any meal of the day. It’s made from simple, healthy ingredients and is vegetarian. Shakshuka literally means “a mixture” and the traditional version uses tomatoes, onions and spices as the base with eggs poached on top. Shakshuka spices may vary, but you’ll commonly find paprika, cumin and chilli powder, along with fresh garlic.

Directions

t’s really easy to make shakshuka, especially if you use canned tomatoes (though you can always use fresh tomatoes as well). Dice an onion and red bell pepper and add that to a sauté pan with a little olive oil on medium heat. Stir for about 5 minutes or until the onions become translucent.

Then add the garlic and spices and stir for another minute until they’re nice and fragrant. Pour in 2 x 400g can of whole peeled tomatoes and use your spatula to break up the tomatoes into smaller pieces. Once this entire mixture is lightly simmering, you can crack your eggs on top.Use your spatula to make little holes for the eggs, then crack an egg into each hole. Depending on the size of your pan, use one egg per person. Reduce the heat to low, cover the pan and cook for another 5-8 minutes or until the eggs are done to your liking.

Before serving, season the eggs with salt and a generous amount of freshly chopped parsley and cilantro. Enjoy!

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