Shakshuka – Israeli poached eggs in rich tomato sauce

This is a simple and healthy, but still delicious and morish shakshuka recipe. Shakshuka is a poached or baked eggs meal, cooked with some mild spices in a rich tomato-pepper sauce, and often served with creamy yoghurt. It’s a favourite in Israel and Northern Africa.

The recipe is packed with fresh veg, make it healthy and filling, but can also be made as creamy as you like using rich yoghurt. Best of all it needs just one pot!

I’ll also put up an easy baked version soon too which can be done quickly on any day when you fancy a treat!

I’ve incorporated a couple of options for ingredients to make life easy too, depending on whats available.

Recipe facts:

Preparation time – around 10 minutes

Time to cook – around 20 minutes

Servings – one hungry person, or two lighter brunches

Calories per serving – 500-600 calories for one big serving, not including bread

Ingredients:

  • 2 eggs
  • 3-4 medium tomatoes, chopped roughly (or use a tin of chopped tomatoes)
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed or finely chopped
  • 1 medium red pepper, chopped into cubes (green/yellow ok as well)
  • Either a tsp of paprika, and half a tsp of chilli powder (vary to tastes) OR 1 heaped tsp of harissa paste
  • 1 tbsp of tomato paste
  • 4-5 strong black olives
  • handful of chopped coriander (fresh or dried is ok)
  • Sprinkle of salt and pepper
  • 1 splash of olive oil
  • 1 tbsp of water
  • 1 tbsp yoghurt to serve

You’ll need a medium depth frying pan you can cover for this recipe.

Ingredient’s assembled!

Methods:

  1. Add your finely chopped onions and garlic to your pan with your oil, cover and sautee for 5 minutes while you prep your other ingredients
  2. Add your tomatoes and, if using fresh tomatoes, add a tbsp of water to the pan. Also add your olives now if using. Mix and then add the chopped pepper on top. Cover again and simmer away for 7-10minutes, allowing the tomatoes to soften down. Add a little more water if the mixture drys too much.
  3. Add the coriander to your mix now, with the spices (dry or paste), and tomato paste. Give a good stir.
  4. Make shallow wells for your eggs, and gently crack your eggs into them.
  5. Cover again, and poach the eggs gently for 4-5 minutes (depending on how you like your eggs)!
  6. Serve with a dash of yoghurt on top for a sumptuous meal, and some nice crusty buttered toast or flat breads on the side.
The eggs are poaching 😀

Serving suggestions:

  1. Goes great with toast, or more traditional flatbreads as a filling mid-morning brunch
  2. Add more olives, or sprinkle with feta to make a saltier meal
  3. Also makes a good light meal at any other time of day!
Served with crusty bread and a dollop of rich yoghurt for my Sunday morning brunch

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s