Hooray, it’s the weekend! As the world slowly returns to business-as-usual, the rhythms and rituals of the working week are coming back. Even though I work from home, to me the weekend mornings are still the days of a lazy lie-in, followed by a proper breakfast. There’s nothing like a big, flavoursome breakfast to mop up any excesses of the night before. While a full English will always hit the spot, sometimes only a good spicy meal will do, and I have one word for you: Shakshouka.
If you’ve never heard of it, shakshouka, sometimes spelt shakshuka, is a Middle-Eastern wonder dish of eggs, gently poached in a spicy, rich tomato and chilli sauce. Served with ciabatta to mop up all the juices and a strong cup of coffee it is guaranteed to banish the fiercest hangover.
Now, I know, the idea of cooking anything too troublesome when you are feeling a bit fragile can seem a bit much, but this recipe is very simple. If you’re feeling particularly organised, (I am guilty of this) you can always make a big batch of the sauce up the night before and simply heat it through in the morning.
How spicy or not you like your shakshouka is really up to you, just adjust the chilli to your tastes. If you don’t fancy Middle-Eastern spices, you can go Italian and send your eggs to purgatory (Uovo in Purgatorio) by swapping out the cumin for basil or rosemary. Whichever way you go, it is still delicious.
What is your go-to hangover dish? Let me know in the comments below. Take care out there and happy cooking! xJ
Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!
- 2 Tbsp olive oil
- 1 red capsicum / bell pepper, diced
- 1 red onion, diced
- 2 Tbsp tomato paste
- 1 ½ tsp ground cumin
- 1 tsp paprika
- 1 tsp mild chilli flakes
- 2 cloves garlic, peeled and sliced
- 2 400g tins chopped tomatoes
- 1 tsp sugar
- ½ tsp sea salt
- small bunch of coriander
- 6 large eggs
- 125g feta
- 12 olives
- black pepper
- 1 loaf Ciabatta or similar
Heat the oven to 180°C / 350°F / Gas 4. In a large, ovenproof frying pan, heat the oil, then gently cook the capsicum and red onion until softened. This should take around 5 minutes.
Add the tomato paste, cumin, paprika, chilli and garlic to the pan, and cook, stirring, for another 2 minutes. Pour the tomatoes into the pan along with half a tin of water. Stir in the sugar and salt. Roughly chop half of the coriander then add to the pan. Bring to a simmer and cook, stirring occasionally for 10 minutes, until the sauce has thickened. Remove from the heat, taste and add salt as necessary.
Use the back of a spoon to create a small well in the mixture. Crack one egg into the well, then use a spoon to bring back any runaway egg white. Repeat with all the remaining eggs, then transfer to the oven. Cook for 10 minutes, or until the whites have set.
Carefully remove from the oven (don’t forget the handle will be very hot!) scatter over the remaining coriander, the feta and the olives, then season with plenty of pepper and serve immediately with toasted bread.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving:Calories: 860Total Fat: 35gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 409mgSodium: 1797mgCarbohydrates: 102gFiber: 10gSugar: 24gProtein: 37g
Nutrition information is calculated automatically and isn’t always accurate.
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FREQUENTLY ASKED QUESTIONS
Can I prepare shakshouka in advance?
Absolutely! Just use your favourite brand of decaf coffee.
I don’t drink coffee at all, but these look tasty! Any suggestions?
You can prepare the sauce up to three days in advance, or longer if you freeze it after cooking. You’ll need to thin it with a little bit of water as it will thicken on standing.
How can I tell when the eggs are cooked?
Give the pan a gently shake, if the tops are just wobbling then the eggs are cooked. Remember they will continue cooking after you take the pan out of the oven.
I don’t like spice! Can I make this dish without chilli?
Sure, just leave it out. Bump up the fresh herbs for maximum flavour.