Shakshuka eggs in a sweet, smoky sauce made of tomatoes, onions, peppers, aubergine and subtly spiced with smoked paprika, cumin & chilli.
Shakshuka eggs is a really delicious brunch dish and as anyone who knows us, or reads our blog knows, we enjoy a good brunch!
Brunch for Michelle and I almost always contains fresh eggs from Michelle’s chooks and this dish is no exception.
Our shakshuka eggs are popular as they are a relatively inexpensive dish to cook. Shakshuka is a great way to use up leftover bits and pieces of vegetables that you might have in the fridge.
Furthermore, whilst a great brunch dish, we happily enjoy shakshuka for both lunch and dinner also. Add a dressed green salad if you want to add a little extra to the dish!
Where does shakshuka originate?
Shakshuka is a dish originating in North East Africa in the Tunisian/Libyan region, as is believed to have been brought to Israel by Tunisian Jews. However, some historians believe that shakshuka originated in Yemen.
Wherever its origins, this dish is popular across North Africa and also in the Middle East, with dishes varying a little across the different countries.
Shakshuka eggs are traditionally served in a cast iron pan, or in Morocco a tajine.
How to make shakshuka – recipe steps:
Recipe ingredients and substitutions:
- Vegetables: we have used a combination of peppers, onion, aubergine and garlic in our shakshuka eggs, as that is how we enjoy this dish. However, you can add any vegetables that you wish, courgette, mushrooms, sweet potato and butternut squash could all be substituted into this dish.
- Spices: this dish is flavoured with hot smoked paprika and cumin. However, if you don’t want too much heat, simply swap the hot smoked paprika for some sweet smoked paprika instead.
- Lancashire cheese: is crumbled over the top of this dish and adds a nice hint of creamy saltiness. You could also use feta cheese or Wensleydale.
- Herbs: we have used chopped flat leaf parsley and coriander leaf to garnish the top of this dish and to add a lovely fresh, herbal flavour. However, if there is a herb you don’t enjoy then simply leave it out.
- Paprika flakes: are a new addition to our spice racks and perfect to add a hit of smokiness to a dish, we like to use it in much the same way you would a crack of black pepper to finish a dish. However, do not worry if you don’t have these, you can simply leave this off the dish!
Hints & Tips:
- Can you reheat shakshuka eggs? Technically yes, however you will overcook the egg doing this. The joy of eating this baked egg dish is that you enjoy it fresh, where the runny yolk with ooze over the spicy vegetables! This dish is best served fresh!
- For added creaminess to this baked eggs shakshuka dish, top with a spoon of thick Greek yogurt.
- If you want to add something extra to this dish, add some warm pitta breads, a slice of crusty bread or toasted bread – perfect to dip into that runny egg yolk!
- Smoked paprika is a fantastic spice and one used a lot by us both in our cooking. Our kitchens are never without La Chinata smoked paprika, both the sweet and hot varieties.
- If you don’t have a cast iron pan, please don’t worry. Simply use a small frying pan instead.
Pin the recipe:
Additional recipe suggestions:
If you like this recipe then try some of our other great breakfast and brunch recipes!
- Courgette Fritters
- Chorizo & Chickpea Hash
- Baked Eggs
- Cornbread with Corn Salsa & Avocado
- Croque Madame
- Curried Baked Eggs
Hosting your own brunch then take the stress out of it and head to our Ultimate Guide to Brunch. Here you’ll find all our brunch recipes together with some great advice on how to get started.
- 1 tbsp olive oil
- 1 onion (sliced)
- 2 peppers (sliced)
- 1/2 aubergine (cubed)
- 4-5 cloves garlic (crushed)
- 2 tsp hot smoked paprika
- 2 tsp ground cumin
- 400 g tin chopped tomatoes
- 200 ml water
- 2 bay leaves
- 2 tsp sugar
- 4 eggs
- black pepper
- 1.5 tsp salt
- 80 g lancashire cheese (or other crumbly cheese such as feta, wensleydale)
- sprinkle of La Chinata Smoked Paprika Flakes
- 1 tbsp chopped flat leaf parsley
- 1 tbsp chopped coriander leaf
- Place the olive oil in a large non stick frying pan over a medium heat, add the onion and peppers and saute for 5 minutes until starting to soften. Add in the garlic and aubergine and continue to fry for the further minute.
- Add the smoked paprika and cumin to the vegetables and continue to cook for a few minutes over a medium heat until the vegetables have become soft.
- Add the tinned tomatoes along with the water, bayleaves, salt and sugar, lower the heat and simmer for 20 minutes. You want a thick consistency but do not dry out.
- Split the mixture between 4 small pans, make a small well in the middle and crack an egg into each pan and season with black pepper. With the heat on low, cover each pan and cook for 10-12 minutes until the egg is cooked through.
- Sprinkle over the crumbled cheese, some paprika flakes and fresh herbs. Serve immediately.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook