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My Shakshuka Recipe – Turkish Eggs

Shakshuka Ingredients

  • Tin of good quality plum tomatoes. Go for whole not chopped
  • 1 pepper chopped into chunks
  • 1/4 of a pack of feta
  • Bunch of parsley chopped
  • 2 cloves of garlic grated
  • 1 red onion diced
  • 1 teaspoon cummin seeds
  • 1 teaspoon Paprika
  • 2 teaspoons tomato puree
  • 1 teaspoon mixed middle eastern spice (I got a meatball spice mix from my local world food market that I used or you can just stick with the cumin and paprika)
  • Sea salt
  • Black pepper
  • Dukka
  • 4 eggs
  • Sourdough bread
  • Real butter

Shakshuka recipe ingredients

Instructions

  1. Fry the onions in a bit of oil to brown for a few minutes.
  2. Add the peppers after a couple of minutes to the onions to give them a chance to brown as they don’t always brown with peppers due to the moisture they give off.
  3. When the onions are brown, add the garlic to the pan for a minute along with the tomato puree, cumin seeds, paprika and spice mix to cook out a little.
  4. Add the plum tomatoes to the pan and squash them in the pan. Mix everything to combine and cook on a lower heat for 5-10 minutes.
  5. Add half the fresh parsley and stir and then c.
  6. Make 4 wells in the mixture and crack an egg into each.
  7. rumble the feta evenly over the mixture
  8. Cover the pan with a lid so that the eggs cook on top or if you haven’t got a cover, cook for a few minutes then finish under the grill. Just make sure you leave the eggs a bit runny for dunking.
  9. Just before the eggs are done, whack 4 pieces of sourdough in the toaster.
  10. Take the eggs off the heat as they will still continue to cook in the mixture.
  11. Scatter remaining parsley over the mixture and a good measure of Dukka for extra crunch.
  12. Place the pan on a heat resistant matt on the table and either eat from the pan or divide between two bowls.

** Make sure you dunk that thick, toasted, butter drenched sourdough in the gooey eggs. **