Easy, Quick & Healthy Shakshouka Recipe
Food is exciting, but it can become a boring routine, and that’s how I feel when I get tired of cooking long chicken or beef stews. I wanted something delicious, quick to make, with just a handful of ingredients I can easily have around. I found the Shakshuka/Shakshouka through the guys from SortedFood.
Ever since I discovered Shakshuka it's been my go to meal when I need something quick, delicious and healthy. Don't be afraid of the name, it's simply eggs poached in a tomato sauce.
Shakshuka originated from Tunisia and is now popular in the Middle East and East Africa. It's usually a breakfast meal, but seriously who cares? You can eat this anytime with bread, or throw in a little carbs if you like, rice on the side or potatoes.
Here's the simple ingredients you'll need.
1 large Onion
1 Bell Pepper (Green, Red or Yellow)
3 fresh scotch bonnet peppers or chilies
2 cloves garlic
2 tbsp oil
1 tbsp tomato paste
118 ml vegetable stock (half cup)
1 tbsp white sugar (optional)
Handful of Parsley
3 or 4 medium-sized eggs
Seasoning of your choice (try cumin, black pepper, salt, thyme, 1 Bay leaf)
- Cook Onions and Pepper
- Slice the onion and bell pepper. Mince the garlic and the scotch bonnet; you can remove some of the seed if you don't want it too hot. Heat oil in a frying pan; add the onion and bell pepper, until softened.
Make the Sauce
3. Add the garlic, scotch bonnet, and tomato paste. Cook for 5 mins, stirring occasionally.
4. Add the vegetable stock, tomatoes and white sugar.
5. Stir and cook on medium heat, till the water is dried up, and it has a thick sauce consistency. Season with a pinch of salt, herbs and spices and some chopped parsley.
Once you can make a well in the sauce, it's time to poach your eggs. Make three wells in the sauce and crack each egg into a separate bowl. Pour this carefully into each well. Do same for other two. Cover the frying pan and cook the eggs on medium heat for 6 to 7 minutes. *A tip on how to get the perfect egg yolk.
Depending on how you like your eggs, if you want it runny, you can cook it for less; just make sure the whites have set. If you want your eggs well-cooked you can leave it on for longer, just know when you take your eggs off the fire, it still cooks because of the heat, so you want to remove it a little before it is cooked to your desire, so it doesn't overcook.
Sprinkle some parsley on top, and it's ready to be mopped up with bread, or just eaten on its own
I love the simplicity of this recipe; it’s affordable and different from our regular stews, I’m sure the family wouldn’t mind this twist to an egg breakfast, that is delicious and full of healthy tasty spices, you'll thank me after.