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. The delicious sauce is best mopped up with some fresh crusty bread.
Ingredients: (serves 2)
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves of garlic, chopped into thick slices
- 1 chilli, chopped
- 1 red pepper or some Turkish green peppers, chopped
- A handful of chopped chorizo (optional)
- 1/2 x 400g can of tinned tomatoes
- 1 tbsp paprika
- 1 tsp sugar
- 2 eggs
- Feta cheese (to garnish)
- Parsley (to garnish)
- Chilli oil
- Avocado & olives (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, garlic, chilli, pepper and chorizo if using and cook on a medium heat until softened.
- Add in the paprika and some salt and pepper.
- Then add the tinned tomatoes and cook for around 5 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 5 minutes on a low heat, until the eggs are cooked but still runny . Alternatively, you can put the pan under a hot grill to cook the eggs.
- Sprinkle the dish with the feta, parsley and chilli oil.