Shakshuka is a popular breakfast dish in the Middle East and North Africa. You can find different versions in each country, but here’s my favourite one. An amazing combination of eggs, tomatoes, red pepper, feta cheese and spices.
- 2 tbsp avocado oil (or extra virgin olive oil)
- 1 large red bell pepper (seeded and thinly sliced)
- 1 large brown or white onion (halved and thinly sliced)
- 3 garlic cloves (thinly sliced)
- 1 tsp sweet paprika
- 1 tsp ground cumin
- A pinch ground cayenne pepper
- 1 can organic chopped tomatoes (with their juices)
- ¾ tsp sea salt or Himalayan pink rock salt
- ¼ tsp freshly ground black pepper
- 100 g organic feta cheese (crumbled)
- 6 eggs (preferably organic, pasture-raised)
- A pinch of chili flakes
- A handful of coriander (chopped)
- Preheat the oven to 190°C or 375°F.
- Heat oil in a large skillet over medium-low heat. Add red bell pepper and onion. Cook for 18-20 minutes, or until they become very soft.
- Add garlic and cook for 2 minutes, or until tender.
- Add sweet paprika, cumin and cayenne pepper. Stir and cook for about 1 minute.
- Pour in tomatoes with their juices. Add salt and freshly ground black pepper. Simmer for 8-10 minutes, or until tomato sauce thickens.
- Taste and season with more salt and pepper, if necessary.
- Stir in crumbled feta cheese.
- Carefully crack eggs into the skillet over tomato sauce. Season eggs with salt and pepper.
- Transfer skillet to oven and bake for 7-10 minutes, or until eggs are just set.
- Sprinkle with red chili flakes and coriander.
- Serve with a slice of your favourite gluten free or sourdough bread.
Hope you like this recipe. Share your thoughts in the comments below, or send me a message here.