This classic Middle Eastern dish is a sensational mix of flavours. In fact, Shakshuka means to mix or shake-up, so don’t worry about how haphazard your presentation is!
Eggs are gently poached in a smoky, spiced vegetable-laden tomato sauce and served with a generous sprinkling of fresh coriander and crunchy seeds. Eggs are a highly nutritious food, containing proteins and many of the essential vitamins and minerals. They are a particularly good source of choline, which is important for brain health.
Shakshuka is filling enough for a main course, a weekend brunch or a comforting breakfast.
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- 2 tbsp Olive Oil
- 1 Red Pepper (small)
- 1 Yellow Pepper (small)
- 1 Courgette (small)
- 2 Garlic Clove (crushed)
- 3 tsp Sweet Smoked Paprika
- 2 tsp Ground Cumin
- 2 tsp Ground Coriander
- 100 g Frozen Chopped Spinach
- 800 g Tinned Tomatoes
- Salt and Pepper
- 6 Eggs
- 1 tbsp Fresh Coriander (chopped)
- 1 tbsp Mixed Seeds
- 4 tbsp Greek Yoghurt
- 4 Pitta Breads
- Dice the onion, red pepper, yellow pepper and courgette. Heat the olive oil in a low, wide, large pan (with a lid), add the vegetables and sauté for 5 minutes.
- Add the crushed garlic, sweet smoked paprika, ground cumin, ground coriander, frozen spinach and sauté for a further few minutes.
- Add the chopped tomatoes, salt and pepper, then simmer for a few minutes to bring the sauce together.
- Using a ladle, make six little dips in the sauce and crack an egg into each dip. Put the lid onto the pan and cook for around 8 minutes (depending on the size of your eggs).
- Once the eggs are cooked, garnish the shakshuka with the chopped fresh coriander and mixed seeds, and serve with the Greek yoghurt and pitta bread to mop up the sauce.
- This recipe is very versatile. You could swap the vegetables to suit your taste. Aubergines, mushrooms and diced carrots work well and you could use fresh spinach instead of frozen, if preferred.
- To make this recipe dairy-free, swap the Greek yoghurt for a coconut yoghurt.
- The pitta bread can be replaced with a gluten-free pitta.
- You can make the sauce up to a day before. Once you are ready to eat it, heat up the sauce and cook the eggs to order.