The perfect weekend brunch recipe! I’m always drawn to shakshuka when I go to a cute cafe for brunch, it’s something a bit different and I always find there’s so many variations!
This recipe includes classic chopped tomatoes and bell peppers, then spiced with harissa, smoked paprika and cumin. Harissa adds so much depth and flavour to this dish, a little spice but not overpowering, it’s what takes it from basic to cafe style shakshuka. Finally I serve mine with a sprinkle of feta, avocado and sourdough slices.
Here’s a few tips to making the perfect shakshuka:
- The sauce needs to be thick this helps support the egg so they don’t sink into the sauce- don’t cut the simmering time short!
- Make sure you have a lidded skillet. You’ll need to be able to cover the pan – it’s essential for cooking the eggs evenly and gently.
- Adjust the timing depending on how you like your eggs. I find 8 minutes gives me firm egg whites and gooey yolks.
The best Shakshuka recipeCourse: Breakfast, MainsDifficulty: easy
The best shakshuka recipe. Spiced with harissa, paprika and cumin. The perfect weekend brunch recipe.
1 tbsp olive oil
1/2 red onion, diced
1 red pepper, diced
1 garlic clove
1/2 tsp cumin powder
1 tsp smoked paprika
1 tbsp harissa paste
1x 400g chopped tomatoes
3 free range eggs
30g feta cheese
1 avocado, sliced
Sourdough bread (optional)
- Heat the oil over medium heat in a small lidded stainless steel, enamel coated, or cast-iron skillet. Add the onion, red pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
- Reduce the heat to medium-low and add the garlic, paprika, cumin. Stir and let cook for about 30 seconds, then add the chopped tomatoes and harissa paste. Simmer for 15 minutes until the sauce is thickened.
- Make 3 wells in the sauce and crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.
- Season with salt and pepper to taste and sprinkle with the feta, parsley, avocado. Serve with fresh sourdough.