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Posted on Jan 30, 2018

Worlds Best Breakfast: Shakshuka A.k.a. Eggs In Tomato Sauce

This easy shakshuka recipe is the perfect breakfast, nourishing and incredibly tasty. I learned it when I worked at Ottolenghi, gave it my own touch and now I am passing it on to you.

by blondelish

Community Contributor

Ingredients:

* 1 red pepper bell chopped

* 1 yellow bell pepper chopped

* 1 small red onion diced

* 2 garlic cloves pressed

* 1 Tbsp olive oil

* 450g /15oz tomato passata

* 11/2 Tsp smoked paprika

* 1/2 Tsp ground cumin

* 3 large free-range eggs

* 1/4 cup feta cheese (or any other cheese) crumbled

* 1 avocado peeled, pitted and sliced

* a small handful of fresh parsley

* salt and pepper to taste

Instructions:

# Heat olive oil in a cast iron pan over medium-high heat.

# Add onion, peppers, and sautee for about 5 minutes.

# Add garlic, cumin, and smoked paprika, and cook until fragrant, for one more minute.

# Then add tomato sauce and season generously with salt and pepper.

# Stir well, and once it starts boiling, turn the heat down and simmer the sauce for about 10 minutes until it reduces by half. 

# Once the sauce is formed, make some space with a spoon and gently crack the eggs in (THIS STEP IS VERY IMPORTANT).

# Put the lid on the pot and let it cook on a low fire for about 3-4 minutes, or until the eggs are set. 

# Once the Shakshuka is ready, add sliced avocado, crumbled goat cheese and sprinkle with fresh parsley.

# Serve it hot with toasted sourdough bread.

Enjoy!

# You can make the sauce in advance and keep it in the fridge for up to 5 days. Before serving, just heat it in the cast iron pan, then crack the eggs in and cook. This will save you a bit of time especially if you make a large batch to serve over several days.

# Free up a few spaces in the sauce with a spoon (like I did in the video above) before cracking the eggs in. This step is very important if you want the eggs to keep a nice shape and not spread throughout the pan.

# You can adjust the tomato sauce according to your taste. If you like it spicy, add chili flakes or fresh, thinly-cut, chili peppers. If you want it thicker, use crushed tomatoes. Try adding your favorite spices, like ground cumin, oregano, or Italian seasoning. The main idea is to try things until you get a sauce that you love and which you can also use with other dishes like pasta or different types of meat.

# I like to serve Shakshuka with crispy bread, which I soak in the warm tomato sauce. Definitely worth a try.

# You can make it with your favorite cheese and herbs (like parsley, cilantro, basil or oregano).

# It's best to serve it for breakfast, or lunch.

# You can also try it with chorizo, or any other sausage you might like.

# This easy shakshuka recipe is perfect in the summer because that is when the best fresh tomatoes are available. This will make a huge difference since nothing beats good old ‘real’ tomatoes in terms of taste.