Hi everyone and welcome back to my channel
Today I’m sharing with you how to make Shakshuka.
Shakshuka is a Mediterranean dish of eggs pouched in a sauce of tomatoes, peppers, onions,
and spices that can be served for breakfast, lunch, or dinner.
So if you would like to learn how to make this for brunch this weekend then lets started.
The first thing you want to do is get a heavy based pan, like a cast iron skillet over medium
heat with a tablespoon of oil.
I like to use a heavy based pan for this recipe as it provides really great heat distribution
which is important when we come to cook the eggs.
Cut the ends off an onion and cut it in half.
This recipe serves two so we only need to use half of an onion.
If you would like it to serve more then just double or triple the recipe.
Dice the onion into small pieces, and scoop up with the knife and place into the hot pan.
Give the onions a stir and let them cook while we prepare the red pepper.
If you would like the recipe for this Shakshuka it will be listed in the information box as
well as on my website with a bunch of other recipes, just click the link on the screen
now.
Cut the red pepper in half and remove the seeds.
Dice the pepper into a similar size as the onions and place into the pan.
Give it a stir and cook for a few more minutes.
While the onion and red pepper are cooking crush a clove of garlic with back of a knife
and remove the peel.
Dice the garlic finely with a knife or you can use a garlic crusher.
Add the garlic to the pan and stir.
The garlic gets added last as it will brown too quickly if it is added with the onions.
Cook everything for another minute or so just until everything has softened and browned.
To give this dish a lot of flavour we’re going to add a few spices.
Cumin for a deep earthy flavour, paprika for a smokey flavour.
And cayenne pepper to add some heat to this dish.
If you don’t like things spices then just leave the cayenne out.
Add the spices to the pan cook for 30 seconds or so until fragrant.
Lastly for the sauce we need some tomatoes.
I’m using a tin of diced Italian tomatoes, just pour that straight into the pan.
Alternatively if they are in season you can use fresh tomatoes.
Just cut them up into chunks and add to the pan to cook down.
Turn the heat down to low and simmer the sauce for about 20-30 minutes to allow all the flavours
to mingle and for the liquid to cook down.
When the sauce has thickened up it’s time to add the eggs.
I usually use two eggs per person but you can use however many you would like.
Use a small spoon to hollow out a space for the egg, and crack the egg into the gap.
If you’re worried about getting shell into the dish then just crack your egg into a small
dish first.
Continue doing this three more times around the pan, evenly spacing out the eggs.
The eggs will take about 10-15 minutes to cook, depending if you like a runny yolk or
not.
Keep the heat on low and place a lid over the pan to trap the heat.
When you are ready to serve the shakshuka run your knife through some italian flat leaf
parsley or coriander or cilantro.
Both work well with this.
Sprinkle the herbs over the shakshuka and serve immediately with some crusty bread to
dip in the sauce.
This is a great weekend brunch recipe, or even a weeknight dinner.
Let me know if you make this and send me a picture!
If you have any questions just leave me a comment below and I will get back to you.
I hope you enjoyed this recipe, if you have any requests for recipes you would like to
see on channel just leave me a comment letting me know.
For other breakfast recipes try this Stuffed French Toast, or eggs benedict.
Thank you for watching, I hope you enjoyed this recipe and I will see you in my next
video.
Bye.