Weekend brunch is one of my favourite things : chilled morning vibes, lots o f coffee and a nice big late breakfast / brunch with the family. I have a few go-to recipes for brunch and this incredible take on a Shakshuka is one of my absolute favouritres. You can do so many variations of Shakshuka and more often than not, I just shove in whatever veggies are left over in my fridge and need using up. It’s delicious, it’s filling, it’s spicy, it’s hearty, it’s substantial and it can be healthy if you wish!
shakshuka eggs originate from North Africa and the Middle East. Traditionally it is vegetarian and compromises of eggs simmered away in a tomato , onion and spices. Of course there are many variations of this dish now and I have based this on a rough traditional Shakshuka but pimped it up to suit my taste. You can do the same! More spice, less spice, no peppers, more onions, different cheese etc.
It’s a really easy dish to whizz up and I find it a real feel-good meal. Lots of veggies, some fresh ingredients and it keeps you filled up for the rest of the day!
Pimped Shakshuka Recipe:
Ingredients :
(serves 2)
4 eggs
4 sausages
1 x tin tomatoes
handful fresh cherry tomatoes
spices : cumin, paprika, cayenne, chilli, salt, pepper
red & green peppers (1/2 of each)
1 x white onion
1 tablespoon harissa paste
feta
spinach
1 x avocado
fresh red chilli
method:
1.) Heat oven to something kind mid-range – 180.
2.) Grab your sausages and remove the skins and make into small bite-size meatballs : get these in the frying pan with a tablespoon of olive oil, brown off all over.
3.) Add the onions, fresh tomatoes and peppers into the frying pan with your spices of choice – I use cayenne, hot smoked paprika, salt, pepper, a touch of cumin. Cook for 3 minutes.
4.) Add your tin of tomatoes and a dollop of harissa paste, combine and cook for another 4-5 minutes, then add spinach (if you are using) right at the end.
5.) Place the sauce into whatever you are going to put into the oven to bake the eggs : this can be a heavy-bottom frying pan / baking dish : I use two small baking dishes so each person has their own one.
6.) Make holes for the eggs with a spoon or spatula and crack the eggs into the mix.
7.) Bake in the oven until the eggs are cooked – around 10 minutes or so.
8.) finish the dish with some fresh ingredients : I now add some sliced avocado on top, fresh chopped red chilli, sprinkling of feta (or you can do this pre-bake) and some chopped fresh herbs – I like parsley or coriander.
9.) Serve with some crusty bread for dipping and scooping!
I love serving it in these individual little dishes and you can just pop them onto a plate straight from the oven with a couple of slices of warm crusty and heavily buttered bread. If you want to go all out, you could arrange some more dipping *things* such as halloumi cheese strips, crispy bacon, bread soldiers, raw veggies and anything else you can think of that will be nice dipped in this spicy, rich tomato sauce!
I’ve made many Shakshuka egg variations over the years and this is 100% my favourite one! I love the fact you can chuck in asntyhing that needs using up, it is pretty much cooked in one pan and it’s actually very quick and easy.
Let me know if you make it – enjoy! x
