Smokey Shakshuka
Spicy smokey Middle Eastern poached eggs in tomato sauce are a true breakfast of champions.
Equipment
- Frying pan with a matching lid
Ingredients
- olive oil
- 4 small shallots finely chopped
- 4 cloves garlic finely chopped
- 3 jalapenos finely chopped, deseeded if you prefer less heat
- 1 T - 20 gr smoked paprika regular will do if you can't find this
- 1 t - 5 gr ground cumin
- 14 oz - 400 gr tin tomatoes I prefer peeled plum
- 1 T - 20 gr tomato puree
- pinch salt
- pinch pepper
- 4 eggs 2 if you're eating alone
- sprinkling parsley flat or curly, roughly chopped
- sprinkling feta optional, crumbed with a fork
Instructions
- Pick a frying pan that will either comfortably hold 4 or 2 eggs, depending with how many people you are planning to eat your shakshuka.
- Fry off 4 finely chopped shallots, 4 cloves of garlic and 3 jalapenos in some olive oil on a medium heat for about 5 minutes, until they turn soft and are just starting to brown.
- Add 1 T - 20 gr of smoked paprika and 1 t - 5 gr cumin and fry off for another 2 minutes until fragrant.
- Mush up your tin of tomatoes (I used a small knife and bang it around in the tin) before adding them to the frying pan with half a tin of water and 1 T - 20 gr of tomato puree.
- Leave to simmer until the sauce is reduced by half (5 to 10 minutes) and season to taste with pepper and salt.
- If you are eating alone, now is the time to remove half of the sauce with a ladle and leave it to cool so you can store the remainder of the sauce in your fridge or freezer.
- Reduce the heat to a comfortable bubble and carefully plunk in 2 to 4 eggs. If you want to avoid breaking the yolks, break the eggs into little separate bowls before easing them into the sauce.
- Now leave to slowly bubble away until the egg whites have set. Close your frying pan with a lid if it’s taking to long. The trick is to have set egg whites but a runny yolk.
- Sprinkle with the fresh parsley and crumbled feta and serve with warm bread of choice.
Notes
If you are storing half of the sauce for a later date, it will keep in a closed container for up to 3 days in the fridge and 3 months in the freezer.