According to Wikipedia, Shakshuka is a dish of eggs poached in a sauce of tomatoes, chilli peppers and onions, often spiced with cumin. It is believed to have a Tunisian origin. The first time I heard about it, was on Ottolenghi’s TV cooking show. Thing is, I remember my grandma used to cook something very similar but without chillies and with some pre-cooked potatoes. Using up all the leftovers we called it ‘Poor Man’s Breakfast’.
It is warming and comforting, ideal for mornings or days when you are not up for a great culinary challenge. We had it with Soda Bread and it was a perfect match.
3 tablespoons extra-virgin olive oil
1 large onion, finely chopped
1 large red bell pepper, seeded and thinly sliced
1 medium hot chilli pepper, finely chopped
3 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon sweet paprika
5 large tomatoes, chopped
Salt & Pepper
Bread to serve
1. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1-2 minutes; stir in cumin and paprika, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.
2. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Cover skillet with a lid and leave it cooking until eggs are just set, 5 to 7 minutes. Sprinkle with some fresh herbs, feta cheese or serve with hot sauce, if you wish, but definitely with some crusty bread to scoop up delicious sauce.