Until a few months ago this wonderful dish was a complete mystery to me, I had never heard of Shakshouka let alone tried it. Now I make it pretty much every time I am in a rush and want a substantial hot meal without any carbs. It is also incredibly cheap to make which comes in handy when living on a student budget.
A shakshouka is a Libyan dish where eggs are poached in a tomato based sauce often containing peppers and onions, spiced with cumin. It is typically served in a cast iron pan with bread to mop up the sauce. It is also a very versatile meal and can be enjoyed as a healthy breakfast, lunch or dinner.
I have put my own twist on a classic recipe by adding quite a bit more fire power through the use of birds eye chillies and English mustard, then made the sauce more intense and flavoursome by adding capers and a little soy sauce.
There you go, a delicious, healthy and hearty meal ready in 15 minutes, what more could you possibly wish for? Stick with tradition and serve it with bread or follow my lead and try serving it with black pepper and lemon quinoa, trust me it is a wonderful pairing. If quinoa isn’t your thing it works just as well with most other grains such as rice or buckwheat.
I hope you guys love this recipe as much as I do and don’t forget to follow my social media channels @healthyjon.
- 1 red or orange pepper
- 2 large tomatoes
- ½ a pack of cherry tomatoes
- 2 eggs
- 1 tsp. of capers
- 1 tsp. of Dijon mustard
- ⅓ tsp. of cumin seeds
- ½ tsp. of paprika
- ½ a birds eye chilli
- 1 tbsp. of soy sauce
- 1 small handful of fresh basil
- Squeeze of lemon
- 1 tbsp. of olive oil
- Pinch of salt and pepper
- Wash all your veg then pat dry with a piece of kitchen towel.
- Chop the cherry tomatoes in half and the large tomatoes and pepper into small ish chunks.
- Get out a blender or food processor and add half of each of the veggies (half the cherry tomatoes, half the big tomatoes and half the pepper), then add the; capers, mustard, finely chopped chilli, cumin seeds, paprika, soy and half the basil.
- Blitz for a few seconds, we don’t want it to go smooth, just enough for it to be a chunky liquid.
- Heat a small saucepan (not a wok like I have done, I usually cook this for 2) on a medium heat and add the olive oil.
- When the pan has heated up add the contents of the blender and all the remaining veg to the pan, cover and leave to cook for 10 minutes, stirring occasionally.
- With a spoon create two small wells in the tomato sauce and crack your eggs into them, squeeze in 1 wedge of lemon, cover the pan once more and leave for 2 minutes.
I would usually serve this in the pan, but as I used a wok I transferred mine to a bowl.