Hands up Shakshouka is one of my favourite weekend brunch dishes, especially if cooked in a tagine. Every time we make Shakshouka, it seems a little different. Maybe you throw in a green pepper – add a chilli, not harissa paste; add cumin powder, not cumin seeds or choose cherry tomatoes for a change. Sometimes, it’s garlicky, more paprikery or spicy, depending on the time of the day or how you feel. Whatever the combination – it’s always fabulous.
Origins
Shakshouka is generally accepted to have originated from Tunisia. Its simple formula is famous throughout North Africa and is now a universal dish on European and American tables. It’s easy to understand why -you can serve it all year round and at all times of the day – it’s inexpensive, nutritious and easy to prepare.
Shakshouka Recipe
Below is our basic recipe.
However, adapt according to your seasonality and taste. Not everyone wants garlic and spice for breakfast. As fresh tomatoes disappear, replace them with good Italian tinned. Peppers are replaced in the winter with potatoes or spinach; aubergines appear in the spring/early summer before the Florina peppers are back in season. The eggs, if possible, are free-range, fresh and organic. I like them perfectly poached on top of the tomatoes; you can make a slight dip to immerse in the sauce or swirl as you crack the eggs so they dissolve into the tomatoes. Up to you!
Spice Combinations
Spices are cumin, coriander, and sometimes a little saffron. Add a hint of chilli with a fresh chilli pepper, harissa paste, Aleppo pepper, smoky Turkish Isot pepper (Urfa biber) or chilli flakes.
Or, choose paprika instead of the various spicy options for a more mellow flavour.
Fresh Herbs and Additions
Herbs are seasonal – we still have fresh basil and coriander, but parsley can appear mid-winter. I also like to add preserved lemon, though this works particularly well if you make the aubergine or potato Shakshouka.
For the more deluxe Mediterranean or American versions, pancetta, chorizo or bacon are added. Maybe crispy on top rather than cooked in the sauce.
Labenh, Yoghurt or Feta?
Finally, traditionally, Shakshouka would be served with a dollop of Labneh or yoghurt. Our favourite additions are Feta or the gorgeous Greek Galotyri – either on the side or crumbled on top.
So there we have it – one hundred and one ways to eat Shakshouka, and we haven’t even touched on the green Shakshouka. The most important thing is fresh ingredients (in season) and the best eggs you can afford.
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Shakshouka
Equipment
- tagine with cast iron base or cast iron pan with a tight fitting lid
Ingredients
Main Recipe
- 4 fresh organic free range eggs
- ½ tsp cumin seeds
- ½ tsp powdered coriander
- 3 strands saffron optional
- ½-1 tsp chill flakes, Aleppo pepper, Isot pepper or harissa paste* or replace with paprika (see notes)
- 1 small onion or three spring onions – finely sliced
- 1 clove garlic (grated) optional
- 3 sweet red peppers or two red and one green. Finely sliced and de-seeded. ideally Florina peppers
- 1 small fresh chill optional
- 3 fresh tomatoes (roughly chopped) or 400 g tin Italian plum tomatoes or fresh cherry tomatoes
- olive oil
- salt and pepper to taste
For Serving
- 1 handful coriander, parsley or basil
- Labneh or Greek yoghurt or Feta optional
Seasonal Variations
- 1 large aubergine; prepared in advance, finely sliced and salted for 30 minutes
- 2 medium potatoes cut into small cubes
Instructions
Main recipe
- Rub the saffron between your fingers and cover with a teaspoon of hot water.
- Place the tagine on the heat with some olive oil. Add the cumin seeds, and as soon as they start to wriggle, add the onions. Let them soften, and add the peppers, garlic and remaining spices.
- Cook over low heat until the peppers are soft and the onions golden. Add the tomatoes and saffron. Cover the tagine and cook on low heat for 10-15 minutes or until you have a reduced (slightly caramalised) tomato sauce, but you can just distinguish the tomatoes from the pepper and onions. Adjust seasoning.
- Crack in the eggs – either make a dent in the sauce and crack in the eggs or crack them on top of the sauce or crack on top and swirl into the sauce. Your choice! Cover and cook for another 5-8 minutes or until the eggs are cooked to your liking.
- Garnish with seasonal fresh herbs and a sprinkle of chilli pepper or paprika. Serve with a side of yoghurt or labneh or top with crumbled feta. Make sure there is plenty of fresh pita or crusty bread to mop up the sauce.
Seasonal Variations
- Aubergine: rinse and thoroughly dry the aubergine. Fry over medium heat with the onions and spices until golden. Add the tomatoes when the aubergine is soft and browned on both sides. Add the tomatoes, cover, and cook for 10 minutes or until the tomato sauce is reduced, but the aubergine retains its shape. Cook eggs as per the main recipe. Garnish the Aubergine Shakshouka with finely chopped preserved lemon.
- Potatoes: fry with the onions and spices (you may want to add an extra onion). Cover, and when the potatoes are soft, add the tomatoes. Cook for 10 minutes or until the tomato sauce is reduced, but the potato cubes retain shape. Cook eggs as per the main recipe. Preserved lemon is also delicious in this version.
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