A dish with a controversed and yet undecided origin, the Shakshuka is definitely one thing: DELICIOUS. It is present in the North-African cuisine, the Jewish cuisine and is even met in Italy as Uova In Purgatorio (Eggs in Purgatory). I cooked my first Shakshuka last summer and patiently waiting for my feed to turn red so I can share it with you gusy. It’s been SO HARD!
Tips and tricks for the perfect Shakshuka:
-This recipe is the classic one, but you can add any toppings you find suitable. It goes really well with chickpeas or chorizo in it. I topped mine with some Feta cheese and fresh parsley and it was really tasty.
-Cook the sauce until it thickens and most of the liquid is evaporated. You want a thick and hearty sauce for this recipe.
-Make sure the eggs are room temperature, as cold eggs will lower the temperature of the sauce and cook unevenly. You can put them in a bowl with warm water to bring them to room temperature faster.
-If you don’t have fresh tomatoes, use canned diced tomatoes, not tomato sauce or puree. They will give the sauce a nicer consistency.
-The spices that go best with this recipe are garlic powder (or even better, garlic cloves), smoked paprika and freshly ground pepper.
-The secret to the perfect Shakshuka is to cook the eggs in the oven. After the sauce reached the wanted consistency, just make 4 wholes with a spoon and break the eggs inside them. Gently move your pan to the oven and cook the dish at 180C for 8 minutes.
- 800 g peeled chopped tomatoes (or 2 cans of tomato cubes)
- 1 onion finely chopped
- 3 cloves garlic
- 1 red bell pepper finelly sliced or chopped
- 4 eggs
- 2 tbsp olive oil
- 1 tsp smoked paprika
- salt and pepper to taste
- 1 handful fresh parsley roughly chopped
- 1 slice Feta cheese optional
- In a medium saucepan, cook the onion, garlic cloves, red pepper, tomatoes until the sauce thickens.
- Add the spices, parsley and olive oil and mix. Cook until most of the liquid is evaporated and the sauce is hearty.
- Make 4 holes using a spoon and break the eggs in the holes. Slowly place the saucepan in the oven and cook at 180°C for about 8 minutes for soft poached eggs.
- Remove the pan from the oven and top with more chopped parsley and crumbled Feta cheese on top if desired.