Shakshuka, Super Simple and Super Tasty!
Since it’s the last week of winter, I’m posting some of my favourite winter warmers! This Shakshuka (also known as Chakchouka and Shakshouka) is an epic way to start your day! A great breakkie or brunch! That said my family loves it for any meal fo the day. And the best part is, if you’re sharing it with loved ones, you can serve it fresh from the oven still in the pan and hand out only the required cutlery! No need for washing up!
Shakshuka translates roughly from the Arabic “all mixed up” which should give you some idea of how relaxed you can be with what you add. I’ve listed some optional extras to throw in. And if you keep those core spices the same those Middle Eastern flavours will ring true.
You may have seen Shakshuka on the menu at your favourite breakfast bar recently, but fear not, it’s super simple, and you can change it up to suit the whole family’s tastes! If you tried my Chilaquiles and loved it, you’ll be excited to try this, too!
- 1tsp cumin, ground
- 1tsp paprika, ground
- 1 brown onion, finely diced
- 1 eggplant, diced
- 1 clove garlic, crushed
- 1 large red chili pepper or capsicums, diced
- 1can chickpeas drained and rinsed
- 100g EV olive oil
- 250g Passata or tin of crushed tomatoes
- Salt to taste
- Pepper to taste
- 4 eggs
- Artichoke hearts
- Broad beans
- Cheese, yoghurt or labne
- Middle East and Spain often served with spicy sausage
- Preheat oven to 180° Celsius.
- In a medium ovenproof fry pan, toast spices in olive oil until bubbling and fragrant.
- Place eggplant into the fry pan and ensure olive oil is thoroughly absorbed and spices have coated the eggplant, approximately 3-5minutes.
- Toss through garlic, onion, and capsicum. Cook over a medium heat until all ingredients are softened.
- Pour in passata and chickpeas and mix through gently.
- Create four small wells in the mixture and crack eggs into them.
- Bake until eggs are just set.
- Grain free
- Gluten free
- Refined sugar free
- Dairy free
- Nut free