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Shakshuka is a delightful Middle Eastern dish that combines a rich, spiced tomato base with perfectly poached eggs. It's a comforting and flavorful meal that's perfect for breakfast, brunch, or even a light dinner. Garnished with fresh parsley and feta cheese, this dish pairs beautifully with your favorite toast.
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In a small pan, add garlic oil, red peppers (capsicum), and diced spring onion. Cook on medium-high heat for 3-5 minutes or until the pepper begins to soften.
Add the tomato along with all the spices and water. Simmer for 10 minutes on medium-low heat.
Make a couple of holes in the tomato mixture and crack in the eggs. Cover with a lid and continue to simmer until the eggs are cooked to your liking.
Top with fresh parsley and feta, if using, and serve with your toast of choice.
For a spicier version, add a pinch of chili flakes or cayenne pepper to the tomato mixture.
Use a non-stick pan to ensure the eggs cook evenly and don't stick to the pan.
Serve with crusty bread or pita to soak up the flavorful tomato sauce.
Can I make this dish ahead of time?
The tomato base can be prepared ahead of time and stored in the refrigerator for up to 2 days. Reheat and add the eggs just before serving.
Can I use fresh tomatoes instead of tinned?
Yes, you can use fresh tomatoes. Simply dice them finely and cook them down until they form a sauce-like consistency.
What can I use as a substitute for feta cheese?
You can use goat cheese, ricotta, or even a dollop of plain yogurt as a substitute for feta cheese.
How do I know when the eggs are cooked?
The eggs are cooked when the whites are set, and the yolks are cooked to your preference. For runny yolks, cook for a shorter time; for firmer yolks, cook longer.
Can I make this dish vegan?
Yes, you can omit the eggs and feta cheese. Add more vegetables like zucchini or mushrooms for a hearty vegan version.
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