ROTD: Shakshuka

Everything you’ll need to make Shakshuka

• 3 tbsp olive oil
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 1 yellow bell pepper
• 1 green bell pepper
• 1 zucchini
• 1 small eggplant
• 5 ripe large tomatoes, finely chopped (or 1½ cans whole peeled tomatoes)
• 1 tbsp sweet paprika
• A pinch of sugar
• Salt
• A dash of cumin
• A dash of cayenne pepper
• 4-6 eggs
• 2 very small fresh onions, finely chopped
• A little chopped parsley (or cilantro)

Instructions

For the sauce:

1. Heat the olive oil in a medium pan and sauté the onion and bell peppers for 3-4 minutes, stirring occasionally.
2. Add the garlic, eggplant, and finely chopped zucchini.
3. Sauté for 2 minutes, stirring.
4. Add the spices and the peeled tomatoes.
5. Simmer for a few minutes until the vegetables soften slightly, for about 8 minutes.

For the eggs:

1. Once thickened, make small holes with a spoon and crack in 4-6 eggs.
2. Reduce the heat and cover the dish.
3. Simmer for a few minutes until the egg whites set slightly, ensuring the yolks remain runny. If you prefer firmer eggs, simmer for an additional 2-3 minutes.
4. Finally, sprinkle the shakshuka with the finely chopped fresh onions and a little parsley.

Enjoy!

Source: Argiro Barbarigou

Looking for more breakfast ideas?

Check out our ‘Brilliant Breakfast’ Series.