Shakshuka is a dish that originates from Tunisia in North Africa, with many Arabian adaptations this can be found all around the Middle-East this is become a stable breakfast meal favourite. The dish can be altered in a variety of different ways and is very easy to cook so i’m sure you will enjoy this. Also it is packed full of protein!
2 Tablespoons of olive oil
1 Onion, finely chopped
1/2 Tablespoon of crushed garlic
2 Tomatoes finely chopped
1 teaspoon Paprika (if you don’t have it leave it out)
1 teaspoon cumin (if you don’t have it leave it out)
3-4 Well sized eggs
120 Grams of feta cheese (if you are on a diet reduce or do not add)
Salt and Pepper
Small pinch of coriander
1. Pre heat your oven to around 190 degrees.
2. In a saucepan start with the oil and then add the garlic and the onions, you need to cook this until it is very soft and the raw onion flavour is not as strong. Once this is done add your spices cumin and paprika stir for around one minute. The begin to add your tomatoes and add some seasoning (salt and pepper). Let the mixture simmer until your sauce has gotten nice and thick and then stir in the feta.
3. The last few steps are crack the eggs carefully into the pan without breaking the Yolk (the eggs golden middle) and add seasoning to the pan again. Once eggs are added and it is seasoned transfer to the oven for approximately 3-5 mins or when you think the eggs are fully cooked.
4. Add some coriander/cilantro as a herby decoration and enjoy with some flatbread.
*if you don’t have an oven just cook the pan on low/med heat and place a lid over the pan for about 2 mins.