Who doesn’t like to have a cooked breakfast every now and then? And however nice bacon and eggs are, it’s nice to have a change occasionally, which is partly how I came to make Shakshuka. Shakshuka, or chakchouka, is a dish of poached eggs, cooked in a tomatoey sauce with onions, herbs and spices, sometimes with peppers, aubergine and chickpeas as well. Variations of it are eaten throughout the Middle East and North Africa, but it is thought to come from Tunisia originally, which is the second reason why I decided to make it: I needed a Tunisian dish for My Kitchen My World. If you haven’t heard of My Kitchen My World, it’s a fantastic event where a different country is chosen each month and participants make a dish from that country. As I love discovering new dishes, it’s a perfect event for me.
I loved the finished dish. Adding chillies to anything always makes me happy, cumin is one of my favourite spices and I love fresh coriander, so I would definitely make this again. It reminded me very much of huevos rancheros which is the closest thing to this I’d eaten before. I’m sure from now on I’ll be making the two dishes so many slight variations I won’t actually be able to say which dish I’m making. Not that that matters of course.
Ingredients – Serves 2
400g tin chopped tomatoes
1/2 red pepper, sliced
1/2 green pepper, sliced
1/2 onion, sliced
1 clove garlic, finely diced or crushed
1 chilli pepper, finely sliced
1/2 tsp cumin
1/4 tsp paprika
1 tsp dried parsley
1 tbsp chopped fresh coriander
How to make Shakshuka
1. Add a little olive oil to a frying pan. Add the chopped pepper. Fry for a few minutes then add the onion, garlic and chilli.
2. Add the tin of chopped tomatoes along with the dried herbs, spices, salt and pepper.
3. After a few minutes make two hollows in the tomato mixture. Add the eggs and continue to cook until they have set.
4. Before serving, sprinkle over the fresh coriander. Then serve with warm pita bread.