To make shakshuka, you need the following ingredients per person:
2 free range eggs
200 grams chopped tomatoes (from a tin/carton)
1 dessertspoon tomato puree
Drizzle of olive oil
1 garlic clove, crushed
½ teaspoon paprika
¼ teaspoon cayenne pepper (add more, if you can handle the heat!)
1 teaspoon cumin
½ medium sized onion, finely chopped
3-4 button mushrooms, roughly chopped
Small bunch of parsley leave/ roughly chopped (or a teaspoon of dried parsley)
Sprinkle of sea salt
- Finely chop the onion and roughly chop the mushrooms.
- Over a medium-heat, add a drizzle of olive oil to a frying pan. If cooking for one, use a pan approximately 8 inches in diameter (20cm); if cooking for two, a larger pan of around 12 inches diameter (30cm) should be used. Add the chopped onions to the pan and cook for 3-4 minutes until the onions begin to turn translucent.
- Add the mushrooms to the pan. Cook for a further 3 minutes.
- Add the chopped tomatoes and tomato puree to the pan, and stir. Add the crushed garlic, paprika, cayenne pepper and cumin to the pan. Stir thoroughly and leave to simmer on a low heat for 4-5 minutes.
- Next, you need to add the eggs to the mixture. With a wooden spoon, make a hollow in the mixture and then crack the egg into it. Repeat this with all of the eggs, then cover the pan and simmer on a low heat until the eggs have become white. Depending on how you like your eggs, you will need to adjust the cooking time here. With this dish, I prefer my eggs hard, and so I tend to cook them for around 10 minutes.
- Once the eggs are cooked to your preference, sprinkle the eggs with a little sea salt, and sprinkle the parsley evenly across the pan.
- Serve alongside a mixed salad, dressed with a little lemon juice, and pitta bread.
Shakshuka makes an ideal brunch, a hearty lunch, or a comforting TV dinner!