Serves: 4 | Cooking time: 30 minutes | Difficulty: Easy
Shakshouka (or 'shakshuka') is a North African baked eggs dish that's become iconic thanks to its bold, intense flavours and endless recipe variations. At the core, it's a colourful medley of tomato, onion, capsicum and any other additions you can think of (and eggs of course).
Makes a great breakfast but also perfect for brunch, lunch or even dinner. Try adding eggplant, zucchini or chorizo. Or a sprinkle of feta.
Unlike most shakshouka recipes, you won't have to source six different spices to make this happen. Our Fez spice blend is all you'll need. It enhances the natural flavours of the tomatoes and capsicum and adds an authentic touch and gorgeous aromas of cumin, coriander seeds and chilli. Best eaten ravenously with fresh crusty bread to mop up the spicy sauce.
- 2 red onions, chopped
- 8 free range eggs
- Extra virgin olive oil
- 2 red + 2 yellow (or green) capsicums, chopped into bite sized chunks
- A few sprigs of thyme, coriander and parsley - leaves picked and finely chopped
- 6 large ripe tomatoes, roughly chopped
- 1 medium heat red chilli, deseeded and finely chopped
- Sea salt and freshly ground black pepper
- 250ml water
- In a large sauce pan, caramelise the onions in olive oil on medium heat. Add 2 teaspoons of Fez spice blend and stir with a wooden spoon.
- Add the capsicum, tomatoes, chilli and all the herbs to the sauce pan, stir and keep cooking on medium heat for around 10 minutes until the sauce has a nice red colour and a consistency similar to pasta sauce. Add water as you go to achieve the right consistency. Season with salt and pepper to taste.
- Divide the mixture between four frying pans. With a spoon make small craters in the mixture and break two eggs per frying pan into the mixture. You can cover the pans or cook uncovered until the eggs are cooked to your liking.
- Serve immediately with some feta sprinkled on top and your favourite thick crusty bread.