Shakshuka recipe
A hearty breakfast recipe passed on to me by my younger brother – he was taught it first-hand in the highlands of Scotland by a wayward Israeli hitchhiker. I have to say that when Will first described the dish I wasn’t convinced, but then I actually cooked it – and here it is!
Shakshuka is popular throughout the Middle East, and though more complicated variations abound, this simple version will take little more than five minutes to make. It’s great served with good chunks of fresh bread.
Ingredients
- 1 dash olive oil
- 1 onion, finely sliced
- 4 cloves of garlic, finely chopped
- 1 tsp paprika
- 1 tin of chopped tomatoes
- 2 eggs
- 1 pinch sea salt & fresh ground black pepper
- 1 cup fresh flat leaf parsley, chopped
- 1 dash olive oil
- 1 onion, finely sliced
- 4 cloves of garlic, finely chopped
- 1 tsp paprika
- 1 tin of chopped tomatoes
- 2 eggs
- 1 pinch sea salt & fresh ground black pepper
- 1 cup fresh flat leaf parsley, chopped
- 1 dash olive oil
- 1 onion, finely sliced
- 4 cloves of garlic, finely chopped
- 1 tsp paprika
- 1 tin of chopped tomatoes
- 2 eggs
- 1 pinch sea salt & fresh ground black pepper
- 1 cup fresh flat leaf parsley, chopped
Details
- Cuisine: Middle Eastern
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 5 mins
- Serves: 2
Step-by-step
- Heat the olive oil in the non-stick pan and gently fry the sliced onion. When the onion begins to take on some colour, throw in the chopped garlic and the paprika, stir well and cook gently for a couple of minutes.
- Add the chopped tomatoes and turn up the heat to reduce the liquid.
- When the tomato sauce has reduced by about a third, turn down the heat and crack in the eggs. Cook for a further 5 minutes or until the eggs have turned white.
- Season to taste, and garnish with the chopped flat leaf parsley.
Recipe taken from the Guyrope Gourmet Cookbook
You might also like
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature