Preparation: 10 minutes
Cooking: 20 minutes
Servings: 3
Some words are just cool to say, and shakshuka is one of those words. It is a lovely vibrant dish of eggs poached in a skillet of simmering spicy tomato sauce that originated in the Middle East and North Africa. There are many different ways to make this dish—you can add different vegetables, meats, and spices. This shakshuka is great for breakfast but also works well for a late night supper or brunch. This is my simple version that our family loves.
Brain Food Note
Tomatoes are rich in antioxidants that help prevent brain cell damage and stabilise mood. The levels of zinc and B vitamins in eggs improve cognitive function and psychological well-being.
2 tablespoons coconut oil
1 small red onion, chopped finely
1 red bell pepper, cut into thin strips
2 cloves garlic, chopped finely
6 1/2 cups diced tomatoes
2 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon sweet paprika
1 teaspoon chilli flakes
freshly ground black pepper
sea salt
5–6 organic eggs
1 handful basil leaves
Preheat oven to 180 degreesC.
Heat coconut oil in a deep skillet or ovenproof pan on medium heat. Add onion and bell pepper to the pan and cook until soft and fragrant, about 5–7 minutes. Add chopped garlic and cook for an additional 1–2 minutes.
Add tomatoes, tomato paste, and spices and simmer over low heat for 7–8 minutes, until the mixture starts to reduce and thicken. Add salt and pepper to taste.
Make 4–6 wells in the tomato mixture and crack an egg into each one, spacing evenly. Place the skillet in the oven and cook for an additional minutes, or until the eggs are just set.
Remove the pan from the oven, sprinkle with basil leaves or parsley and cilantro, and serve with bacon or a lovely seeded bread to mop up that delicious sauce.
