Shakshuka

A tasty little dish of poached eggs in a spicy tomato sauce, perfect for breakfast, lunch or Sunday night dinner. The sauce is flavoured and spiced with harissa, a fiery Tunisian chilli paste, which you can make from scratch using the recipe below, or keep it simple and use a store-bought version. We’re huge fans of Herbie’s Spices at Kitchen to Table and they make a fantastic Harissa powder and a tomato powder that only needs to be reconstituted with water and/or oil! Both are perfect additions to this recipe. Enjoy!

Shakshuka

A tasty dish of eggs poached in a spicy tomato sauce, perfect for breakfast or lunch.

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Ingredients

800 g tomatoes (fresh or tinned) chopped
1 tbsp harissa recipe follows or use store-bought such as Herbies Harissa Paste Mix
2 tsp honey
2 tsp tomato paste try this Tomato Powder by Herbies
4 eggs or 8, see note below
salt & pepper
parsley roughly chopped, to garnish
Turkish toast to serve
Labne or yoghurt to serve

Instructions

Preheat oven to 180C. Lightly grease four 1-cup ramekins and place them on an oven tray.
Place the tomatoes, harissa, honey, and tomato paste in a blender and blitz until combined. Pour into a wide frypan and simmer over medium heat for 10 minutes or until thickened slightly.
Divide sauce between the ramekins and use the back of the spoon to make an indent, then carefully break an egg into each ramekin.
Season with a pinch of salt and pepper. Place in the oven and bake for about 12 minutes or until the whites are set and the yolks are cooked to your liking.
Remove from oven and carefully place a ramekin on each serving plate. Serve with toasted Turkish bread and a dollop of labneh or yoghurt.

Notes

Shakshuka

Feel free to use a larger ramekin and add 2 eggs to each ramekin for bigger appetites.
You may prefer to cook the eggs on the stovetop - simply leave the sauce in the frypan, make an indent for each egg, then carefully break an egg into each. Simmer for 8-10 mins or until whites are set and yolks cooked to your liking. You can place a lid on top to reduce the cooking time.

Harissa

You may use a small food processor instead of a mortar and pestle.

Harissa

This recipe comes from a family friend who loves to cook. Double the recipe and store it in a sterilised jar in the fridge for at least a month.

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Ingredients

30 g chilli paste eg Sambal Oelek
1 ½ tsp coriander seeds
1 ½ tsp cumin seeds
1 tsp sweet paprika
8 cloves garlic
1 tsp salt
4 tbsp olive oil
½ tsp dried mint leaves optional

Instructions

Place the spices in a small frypan over low heat and toast for a few minutes until fragrant.
Place the chilli paste, toasted spices, garlic and salt in a mortar and pestle and pound to a coarse paste. Add oil to loosen the paste and stir through dried mint leaves if using.
Place in a sterilised jar and store in the fridge until required.