Shakshuka / www.quichentell.com
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Shakshuka

A saucy breakfast dish with sweet and tangy tomato and pepper sauce nestling poached eggs.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Servings: 2
Author: Quiche 'n' Tell

Ingredients

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
  • salt

Instructions

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.