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Shakshuka

Shakshuka

This is my take on a warming North African Dish my family love as breakfast or brunch on a lazy Sunday. I have three girls under 6 and they all loved it. The high protein content of the eggs and metabolism boosting potential of the chilli really kick starts the day. The vitamin C from the tomatoes also means it’s a great hangover cure! I’ve bulked my version up with chickpeas for a more wholesome, filling meal.

Ingredients

1 medium onion, red or brown, finely diced
1 clove garlic, crushed
1 medium hot chilli, deseeded and sliced
1 tsp thyme leaves
1 Bay leaf
1 tsp cumin seeds or ground cumin
1 tsp coriander seeds or ground coriander
1 tsp smoked paprika
1 x 400g tin of plum or chopped tomatoes
1 tin chickpeas, drained and rinsed
4 - 6 eggs
Handful coriander leaves chopped for garnish
Tbsp olive oil

Instructions

1
If using coriander and cumin seeds, heat a pan to smoking hot, add the seeds and lightly toast in the pan. Remove the seeds from the pan and grind with pestle and mortar or spice grinder.
2
Heat the olive oil in the pan. Gently fry the onion, garlic, chilli, Bay and thyme for five minutes or until translucent and slightly golden.
3
Add the paprika, cumin and coriander to the pan and cook out for 1 minute, then add the tinned tomatoes. Fill the tin 3 quarters full with water and add this to the pan, along with the chickpeas.
4
Bring to the boil and simmer for 5 minutes to thicken. Crack in your eggs carefully around the edges of the sauce. Cover and continue to simmer for 5 minutes.
5
To serve, spoon an egg or two per person on to a warm plate, then spoon the sauce around the eggs. Garnish with coriander leaves.
    • Susan
    • 12th March 2017
    Reply

    Fresh..natural and delicious, thanks for sharing.

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