The Middle Eastern dish, Shakshuka, comprises of a tangy tomato and bell pepper base topped with eggs.
It is a wholesome and hearty, soul food dish.
Our not so traditional version is a bit more fun and cheesy.
serves 2 pax
1 large Tomato, diced
1/2 cup Tomatillo, diced
6-8 Yellow Pear Tomato
6tbsp Tomato Puree
1/2 Red Bell pepper, diced
1/2 Green Bell pepper, diced
2 Red Bird’s Eye Chilli, Chopped
1 tsp Garlic Paste
1 tbsp Paprika
1 tsp Thyme (we used Jordanian Red Thyme)
1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 cup grated Manchego
Handful of Basil Leaves
pinch of Sugar
Salt and Pepper
1/2 tbsp Oil/ Butter
- In a non stick pan, heat some Olive Oil/ butter. Add the Garlic, Tomato and Spices (apart from salt and pepper) and sauté.
- Once the tomatoes start to soften and release water, add the tomato puree, basil, chilli and bell peppers.
- Continue to cook on medium heat till the water released has evaporated 3/4th.
- Season the mix with salt, pepper and sugar.
- Make three holes in the mixture and carefully break the eggs in them. Ensure not to break the yolk.
- Lid the pan and continue cooking on low heat. By lidding the pan, steam is created which helps cook the eggs evenly.
- Once the eggs are cooked to a poached egg consistency, remove the lid (approx 2-3 mins).
- Top the dish with grated Manchego and bring off heat.
- Serve with Greek Yoghurt/Labneh and Toast.
- The yellow tomato and Tomatillo can easily be switched for same quantity of regular tomato, diced.
- It is not necessary to use Manchego. Parmesan, Fresh Mozzarella, Feta and Cotija cheese all work well.
- The dish can also be served with Tortilla and a side of Guacamole.
- Add black beans as well to the tomato mix to give a more tex mex feel.
- Can replace eggs with tofu or paneer for a veggie version.