Shakshuka is a delight to eat but a bugger to pronounce. I first had it courtesy of my friend Bryan who whipped this up one very lazy Sunday in South London. Bryan is a modern day Renaissance Man – artist, poet, singer, songwriter, author and all-round nice guy.
He makes a superb cup of coffee, too.
This recipe is designed to be a sharer – one pan between two people with a shed load of bread to dunk in the eggs and to mop up the sauce. If you’re social-distance conscious, maybe this isn’t for you…
It’s a one-pan dish that you build up to its tangy and spicy climax. So use a pan that looks as good on the table as it does on the stove. You alter the cayenne to suit your heat levels – I like mine relatively mild.
Music to listen to while preparing this dish: ‘Right Beside You’ by Sophie B Hawkins
- A glue of olive oil
- 1tbsp Cumin seeds
- 1tbsp Fennel seeds
- 2 Cloves garlic, crushed
- 1 Large onion, chopped
- 1 Red pepper, sliced thinly
- 1tbsp Paprika (plain or smoked, your choice)
- 1/2tsp Cayenne pepper
- 1 Can chopped tomatoes
- Splash of vegetable stock
- 1 large bunch coriander chopped
- 4 large eggs
- Salt and pepper
- Crusty bread to serve
- Over a medium heat, warm your oil and fry off the cumin and fennel seeds for a minute.
- Add the onions and garlic, season well with salt and pepper and fry down for around 10mins, stirring often. You want them golden and translucent not browned/charred.
- Once they’ve been sweated down, add the peppers and fry off for another five minutes.
- Add your paprika and cayenne pepper, stir through the onion-pepper mix and fry for a minute. Add your tomatoes and a generous splash of your stock and mix well.
- Cover and simmer gently for around 10 minutes, then remove the cover and reduce a little. You should have a firm but loose mix.
- Saving some for garnish, add all your coriander and mix through.
- Now you need to add the eggs – make a well in your mixture and crack the egg in. Repeat for the other eggs.
- Cover the dish and reduce the heat a little. Check your eggs after 5 minutes – you want the white to be cooked and the yolk to be runny.
- Garnish with the last of the coriander and serve with crusty buttered bread.
Even though it’s brunch, this goes really well with a margarita on the rocks.