This is probably one of my most requested recipes off my internet cooking activities and for the longest time I actually thought it was already up on the blog. Lo and behold, it has been sitting as a blank titled blog entry in my drafts.
Anyway here I am, doing justice for the people by sharing my recipe.
Shakshuka is so versatile and although I make it for breakfast at home, you can have this meal anytime of the day. It's a crowd pleaser and a perfect family style dish that takes very little effort to make. For sides, I usually prefer bread, any bread; naan, pita, challah, sourdough... you get the drift. Bread is good because you can mop up all the lovely sauce.
3 tomatoes, diced
2 tbs tomato paste
3 cloves of garlic, minced
1 medium onion, finely diced
1 tbs dry mixed herbs
1/2 tsp black pepper
11/2 cups water
100 grams ricotta or feta cheese (optional)
2 tbs freshly chopped parsley
4 tbs cooking oil
Salt to taste
**Special equipment : Foil or a cast iron skillet. (I usually use a skillet because it can go into the oven but if you have a pan that's ok as you can also cook the eggs on the stovetop. )
Pour your oil into the pan and add your onion and garlic. Cook on a medium heat until the onions are soft and the garlic slightly caramelised. Next, add in the tomatoes and sprinkle the salt, black pepper and mixed herbs over the salt. Turn down to a low heat and let the tomatoes cook until soft.
*Should the mix become a bit dry, feel free to add some oil to the pan.
Mix in your tomato paste with the water and pour this into the pan with the tomatoes. Mix in well and turn the heat up to a medium heat. Once the sauce slightly thickens and begins to bubble, turn down the heat again to a low heat and crack your eggs into the pan one by one making sure not to break the yolk.
Next crumble your cheese over the sauce and cover with the lid or foil and let it simmer until the eggs are cooked to your liking. For runny eggs, 2 minutes is enough. Once the eggs are ready, serve with your choice of bread.
*If you're using a skillet, place the skillet uncovered on the medium shelf of the oven at 180°C and bake for 10 minutes or until the eggs are done to your liking.