Shakshuka for Brunch
Shakshuka for Brunch

Easy Shakshuka: Baked Eggs in Tomato Sauce

Shakshuka, or baked eggs in a tomato sauce, is a delicious breakfast dish. It’s great for its versatility and how you can adapt with any ingredients you prefer or have to hand.

Plus, it makes for a hearty and nutritious meal.

This is also ideal for brunch. Shakshuka has some of the best brunch ingredients in it such as eggs and tomatoes.

Add to it a stack of freshly baked bread and you have a satisfyingly tasty brunch recipe.

If you want an easy shakshuka recipe, this is the one for you!

You simply cook the spiced tomato sauce in a high-sided frying pan on the hob before cracking in some eggs and baking the oven. Just be sure to use an oven-proof frying pan. If you don’t have one simply transfer the mixture to an oven proof baking tin before cracking the eggs in.

Middle Eastern Baked Eggs
Middle Eastern Baked Eggs

What is Shakshuka?

Shakshuka is essentially eggs poached in a tomato sauce with spices.

Shakshuka is a dish that has been made all over the Middle East, North Africa, and the Mediterranean for centuries. Each region adding their own spin and interpretation to the recipe.

The great thing is there are many different ways to cook it so you can adapt it however you like to make it your own version.

How to make Shakshuka

Our recipe for shakshuka includes a few cans of chopped tomato, which you can either whizz in the blender or keep chunky, or even a combination of both depending on how saucy or thick you like yours.

We flavour our tomato sauce with onions, garlic and spices.

For our spice mix we chose smoked paprika, cumin seeds and cayenne pepper.

We have bell peppers in our sauce to add some extra texture and nutrition.

Of course, the main feature of shakshuka is the eggs which are dropped into little wells we make in the cooked sauce and then bake.

To finish we chose freshly chopped coriander to sprinkle on top.

Recipe for Shakshuka
Recipe for Shakshuka

What else can you add to this easy Shakshuka recipe?

The best thing about shakshuka is that it is so easy to add whatever you have in your vegetable drawer. You could add aubergine, courgettes, spinach, squash, sweet potato, mushrooms, different types of peppers.

You could also add extra protein with broad beans or chickpeas.

Shakshuka tastes great with some crumbled feta cheese sprinkled on top just before serving.

We like to fry some diced chorizo to serve with our shakshuka.

We have even been known to stir through some frilled halloumi or paneer with our morning shakshuka.

How to Make Shakshuka
How to Make Shakshuka

Can I change the spices in the Shakshuka?

Yes, you can absolutely adjust the spices in this recipe. The cayenne pepper adds a kick of spiciness so add less if you want a mild shakshuka.

Likewise if you don’t have cayenne pepper you can substitute this for chilli powder or chilli flakes. We recommend starting with a small amount then tasting and adjust to suit your palette.

The cumin seeds bring a lovely depth of flavour to the dish but you can use ground cumin if you don’t have the seeds to hand.

Shakshuka Eggs in Tomato
Shakshuka Eggs in Tomato

What to serve with shakshuka?

We serve shakshuka with a pile of freshly sliced bread. This would also be great with lightly toasted ciabatta.

If you’re serving to a group you could provide sides of freshly chopped herbs (coriander and/or parsley), crispy chorizo, feta cheese, or crispy cubed potatoes. Each guest can then dress their serving of shakshuka however they like.

Shakshuka
Shakshuka

Can I make this shakshuka recipe for one?

To make this shakshuka recipe for one we recommend making the sauce recipe as it is recommended then dividing the mixture into portions. Put one portion into a small heatproof pan with an egg for the baking portion which can be eaten immediately. Then use the rest of the sauce at a later date. You can freeze the portions for up to 3 months. Simply reheat then break a fresh egg into it when ready to bake.

Baked Eggs
Baked Eggs

Does shakshuka meet any specialist dietary requirements?

Shakshuka can be made to suit vegetarians. It is also gluten-free and dairy-free if necessary. To make shakshuka vegan you need to omit the eggs. If using chunky vegetables this would be a lovely breakfast dish served with fresh bread.

Simple Shakshuka
Simple Shakshuka
Shakshuka for Breakfast
Shakshuka for Breakfast
Shakshuka Recipe for brunch
Shakshuka Recipe for brunch

EASY SHAKSHUKA RECIPE (SERVES 4)

INGREDIENTS

  • 2 Tbsp Olive Oil
  • Large Pinch of Sea Salt Flakes
  • 1 Onion, roughly diced
  • 1 Red Pepper, roughly diced
  • 1 Green Pepper, roughly diced
  • 5 Garlic Cloves, finely chopped
  • 2 Tsp Smoked Paprika
  • 1/2 Tsp Cayenne Pepper
  • 1 Tsp Cumin Seeds
  • 800g Chopped Tomatoes, lightly blended
  • Freshly Ground Pepper, to taste
  • 4 Eggs
  • Fresh Coriander, roughly chopped

METHOD

  1. Heat the oil on a high heat in a large oven-proof frying pan. Add the chopped onion with a pinch of salt then reduce the heat to low and allow the onions to cook slowly until golden and caramelised. Stir often to stop the onions sticking.
  2. Add the chopped peppers to the pan and stir fry with the onions for about 5 minutes or until softened. Stir through the garlic and spices for another 2 minutes.
  3. Blend the tomatoes with a hand blender and add to the pan, bring the mixture to a simmer then cook on the lowest heat for 20 minutes or until the sauce is thickened. Taste to check the seasoning and spiciness and adjust to your taste.
  4. Create small wells in the mixture using a spoon then gently crack an egg into each one. Season the eggs with a little salt and pepper. Continue to cook on the heat for another 5 minutes whilst preheating the oven to 170C (fan).
  5. Put the frying pan in the oven and cooking for 7-10 minutes, or until the eggs have set.
  6. Serve with handful of coriander sprinkled on top.

 

Easy Shakshuka: Baked Eggs in Tomato Sauce

Shakshuka for Brunch

Shakshuka is eggs poached in a tomato sauce with spices.

Shakshuka is a dish that has been made all over the Middle East, North Africa, and the Mediterranean for centuries. Each region adding their own spin and interpretation to the recipe.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 2 Tbsp Olive Oil
  • Large Pinch of Sea Salt Flakes
  • 1 Onion, roughly diced
  • 1 Red Pepper, roughly diced
  • 1 Green Pepper, roughly diced
  • 5 Garlic Cloves, finely chopped
  • 2 Tsp Smoked Paprika
  • 1/2 Tsp Cayenne Pepper
  • 1 Tsp Cumin Seeds
  • 800g Chopped Tomatoes, lightly blended
  • Freshly Ground Pepper, to taste
  • 4 Eggs
  • Fresh Coriander, roughly chopped

Instructions

  1. Heat the oil on a high heat in a large oven-proof frying pan. Add the chopped onion with a pinch of salt then reduce the heat to low and allow the onions to cook slowly until golden and caramelised. Stir often to stop the onions sticking.
  2. Add the chopped peppers to the pan and stir fry with the onions for about 5 minutes or until softened. Stir through the garlic and spices for another 2 minutes.
  3. Blend the tomatoes and add to the pan, bring the mixture to a simmer then cook on the lowest heat for 20 minutes or until the sauce is thickened. Taste to check the seasoning and spiciness and adjust to your taste.
  4. Create small wells in the mixture using a spoon then gently crack an egg into each one. Season the eggs with a little salt and pepper. Continue to cook on the heat for another 5 minutes whilst preheating the oven to 170C (fan).
  5. Put the frying pan in the oven and cooking for 7-10 minutes, or until the eggs have set.
  6. Serve with handful of coriander sprinkled on top.
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