Shakshuka, a traditional Turkish Breakfast delicacy of poached eggs in a hearty and spicy tomato-pepper sauce,  served with toasts is perfect for a laid back day brunch to enjoy with the family.

Recipe Card

Ingredients

Method
Olive oil

1 tbsp

Onions peeled and diced

2 small
Garlic, minced

2-3 big cloves

Bell pepper, Seeded, Charred and chopped

1
Tomatoes, diced

2 cups

Tomato paste

2 tbsp
Mild Chili powder

1 tsp

Cumin

1 tsp
Paprika

1 tsp

Cayenne pepper, to taste

A pinch
Sugar

A pinch

Salt & Pepper

To taste

Eggs

3 or 4

Fresh Parsley, chopped

1 tbsp

Method of Preparation: 

  • Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till the mixture is fragrant.
  • Add the diced charred bell pepper, sauté for 2 minutes over medium until softened.
  • Add tomatoes and tomato paste to the pan, stir until blended. Add spices and sugar, stir, and allow the mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.
  • At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce or more cayenne pepper for a spicier shakshuka (be careful with the cayenne... it is extremely spicy!).
  • Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce.
  • Cover the pan. Allow mixture to simmer for about 7 - 10 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
  • Some people prefer their shakshuka eggs runnier. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste. Garnish with the chopped parsley, if desired.

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About the Contributor

ICCA Alumni and a successful home caterer.

 

 

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