Shakshuka has to be one of my favourite culinary discoveries. Introduced to me in conversation with a rather lovely nutritionist, I made sure to try out this delicious-sounding dish asap. And oh boy, I was not disappointed. This North African dish is all my egg-fuelled dreams come true. Think richly spiced tomato sauce, perfectly baked eggs, and melting feta cheese…what’s not to like? Even better, it packs a serious protein-punch and is super easy to make with minimal clean-up, thanks to it being a one-pan dish. It’s soon become a firm brunch favourite for me. And lunch. And dinner. Ok, it’s just a firm favourite.
Healthy and Easy Shakshuka Recipe
Fat: 25g (of which 8g saturates)
Prep Time: Less than 30mins
Cook Time: 10 – 30mins
- 3 tbsp olive oil
- 2 large onions, thinly sliced
- 2 red peppers, cut into long slices
- 2 green peppers, cut into long slices
- 4 garlic cloves, finely chopped
- ½ tsp cumin seeds
- ½ tsp caraway seeds
- ½ tsp cayenne pepper
- 1 tbsp tomato or red pepper purée
- 2 x 400g tins tomatoes
- 1 small bunch fresh coriander, roughly chopped
- 1 small bunch fresh parsley, roughly chopped
- 8 free-range eggs
- 85g/3oz feta, crumbled
- 8 tbsp thick natural yoghurt or labneh
- salt and freshly ground black pepper
Heat the olive oil in a large, lidded frying pan. Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened.
Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin and caraway seeds and the cayenne pepper. Stir in the tomato or red pepper purée and cook for a couple more minutes until the paste starts to separate. Add the tomatoes with a splash of water.
Simmer for 10 minutes, uncovered, until reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture because you don’t want it runny, but it mustn’t get too dry, either! Add another splash of water if necessary.
When the sauce is reduced, stir in the herbs.
Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs.
Cook for a few more minutes until the whites are just set and the yolks are still runny.
Sprinkle over the crumbled feta.
Serve with the yoghurt or labneh on the side.
The best thing about shakshuka is that it is perfect for playing around with. Once you’ve perfected the base dish it’s super easy to add extras to it for added flavour. When I’m having a higher fat day I love adding in chunks of chorizo and topping with sliced avocado. If I need a little extra protein I throw an extra 100g of cooked chicken breast into the pot. Oh, and I normally serve it up with some fresh-the-bakery crusty bread, because bread is life.
Let me know if you give shakshuka a try and your favourite additions to this yummy dish!