Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.)
Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.
The classical Middle Eastern breakfast dish is spicy, hearty and cheap.
- 1 red onion, finely chopped
- A handful of baby spinach, washed
- 1 green chilli, finely chopped
- 3 garlic cloves
- 1 tbsp turmeric
- 2 tbsp tomato puree
- 1 can of tomatoes, peeled and diced
- 2 tbsp brown sugar
- 3 eggs
- 2 tbsp olive oil
- A pinch of salt and ground black pepper
- ½ tsp of onion salt
- 100g feta
- Heat up the stove on a medium heat.
- In a non-stick pan add olive oil, red onion, garlic cloves and fry until the onion is tender but not burnt.
- Add chilli, turmeric and fry for a minute or two.
- Add baby spinach and fry for another minute.
- Add the tomato puree, stir and add the can of tomatoes.
- Season with salt and pepper, brown sugar, onion salt and simmer for 3 minutes.
- Add eggs and simmer for another 2 minutes. You can cover your pan if you prefer your eggs well done).
- Add feta and let it simmer for another 2 minutes.
- If you’re a meat-lover, add chorizo or bacon or chicken or beef.