Shakshuka or “eggs in purgatory” as Nigella rightly names it, is a popular middle eastern dish, consisting of eggs bathed in a rich tomato sauce. The eggs are traditionally oven baked in the sauce, however I have made this recipe a quicker version. This dish is perfect for a brunch, to share with your company. The delicious sauce is best mopped up with some fresh crusty bread. I have added some more ingredients such as butter beans, chorizo and feta to make the dish more filling, however you can pick and choose what you prefer.
Ingredients: (serves 2)
- 2-3 tbsp olive oil
- 1 red onion, finely chopped
- 5 cloves of garlic, chopped into thick slices
- 2 tomatoes, chopped
- 1 red pepper, chopped (optional)
- A handful of chopped chorizo (optional)
- 1 can of tinned tomatoes (tinned plum tomatoes are better than chopped tomatoes)
- 1 can of butter beans (optional)
- 1 handful of cooked sweet potato cubes (optional)
- 1 tbsp paprika
- 1 stock cube
- 1 tsp tomato puree
- 1 tsp sugar
- 1 tsp tumeric powder
- 1 tsp ground cinnamon
- 2 eggs
- Small amount of feta cheese (optional if vegan)
- A few spring onions, chopped (optional)
- Chilli flakes (to garnish)
- Avocado (to serve with)
- Add the oil to a large frying pan (make sure that you have a lid to the pan, you will need this later. )
- Add the onion and garlic and cook on a medium heat until softened.
- Add the tomatoes, red pepper and chorizo (if using). Leave for a few minutes and keep stirring.
- Then add the tinned tomatoes, butter beans, sweet potato (if using), paprika, stock cube, tomato puree, sugar, turmeric and cinnamon. Season with salt and pepper.
- Leave to simmer on a low heat for 15 minutes.
- Then, using a spoon, make 2 ‘dips’ into the mixture in the pan. Crack the eggs gently into these dips, ensuring that the yolk does not break.
- Put the lid onto the pan and leave for about 10 minutes on a low heat, until the eggs are cooked. Alternatively, you can put the pan under a hot grill to cook the eggs.
- Sprinkle the dish with the feta, spring onions and chilli flakes.
I like to serve this with avocado smashed with olive oil, salt and pepper, and some bread.