Remember this Granola? Remember how I said I don’t enjoy savoury breakfast? Shakshouka is an exception to that statement. Though I usually eat this for lunch, traditionally it’s a breakfast recipe popular all across North Africa and the Middle East.
The only way I enjoy an egg is when the yolk is runny. Boiled eggs with dry grey yolks is the stuff my nightmares are made of. Sunny side up, poached or soft boiled are my limited egg consumption options.
This delectable egg recipe is one of my favourites. Addition of a spoonful of Harissa takes it up (many) a notch. If you’re using Harissa, skip the coriander powder, red chilli powder and vinegar.
What you will need –
- 6 large eggs
- Fresh ripe tomatoes – 5, medium sized, finely chopped
- Tomato paste – 3 tbsp (you can also use a packaged version)
- Red bell peppers – 2, finely chopped
- Olive oil – 3 tbsp
- Garlic – 4-5 large cloves, chopped or minced
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Smoked paprika – 2 tsp
- Red chilli powder – 1 tsp
- Vinegar – 1 tsp (can be substituted with lemon juice)
- Black pepper powder – 1/4 tsp
- Salt – to taste
- Fresh coriander and red chilli flakes for garnishing (optional but highly recommended)
- Heat the oil in a large pan. Add in the tomato paste, peppers, spices, and garlic.
- Cook for about 10 minutes, stirring occasionally, until the peppers are softened.
- Add in chopped tomatoes, lower the flame and cover with a lid.
- Stir occasionally, cook for 10 more minutes, until you get a thick sauce. Now add vinegar and combine.
- Using the back of a spoon, make 6 wells in the sauce. Gently drop an egg into each well.
- Cover and cook on very low flame for 7-10 minutes, until the whites are cooked but the yolks are still runny.
- Top with garnishes and serve with toasted bread or pita
If you make this recipe, you know the drill: Let me know!
Take a picture and tag it #theslowkitchen on Instagram so I can see!