A saucy breakfast dish with sweet and tangy tomato and pepper sauce nestling poached eggs.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
For the harissa
- 1 red pepper
- 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp caraway seeds
- 1 1/2 tbsps olive oil
- 1 small red onion coarsely chopped
- 3 cloves garlic coarsely chopped
- 3 hot red chillies seeded and coarsely chopped
- 1 1/2 tsp tomato paste
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp salt
For the shakshuka
- 4 fresh eggs
- 2 cloves garlic minced
- 2 red peppers charred in the oven, peeled and chopped
- 5 ripe tomatoes chopped
- 2 tsp harissa paste
- 1 tsp cumin powder
- 1 tsp dried thyme
- 1 ½ tsp red chilli flakes
- ½ tsp paprika optional
- 2 tbsp extra virgin olive oil
- 2 tsp fresh coriander chopped
To make harissa
Halve and seed the pepper. Lightly oil and char on a sheet pan under a very hot broiler, turning occasionally for about 25 minutes, until the skin is blackened and the flesh is soft. Place in a bowl, cover with clingfilm, and allow to cool. Peel and set aside
Use a frying pan over low heat to lightly toast the coriander, cumin, and caraway seeds for 2 minutes.
Heat olive oil in the same pan over medium heat, and fry the onion, garlic, and chillies for 10 to 12 minutes, until a dark smoky color and almost caramelized.
In a food processor blitz all the ingredients to a smooth paste, adding a little more oil if needed. Store in the fridge for up to 2 weeks or even longer.
To make shakshuka
Heat the olive oil in a medium-sized pan (a wide surface is needed so that the eggs can be well spaced and get to cook evenly) on low heat and lightly cook the garlic for a minute or less taking care not to burn it.
Add the harissa, thyme, chilli flakes, cumin powder and paprika and cook for 2 minutes.
Now tip in the roasted peppers and chopped tomatoes, season with salt and simmer till they break down and go all soft and mushy.
When the sauce is thick and nicely simmering, clear little round patches in the sauce using the back of a spoon, and gently crack the eggs so that they set in a pocket of sauce.
Cook the eggs on low heat for 2 minutes and turn off the heat. Allow them to cook in the warm sauce for 2-3 minutes more until they are somewhat set.
Sprinkle chopped coriander and serve immediately.