Fertility-boosting traditional Shakshuka is an easy, lunch breakfast recipe popular in many parts of North Africa and the Middle East. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. Shakshuka is nourishing, satisfying, and one recipe I guarantee will become your go-to quick and easy meal at any time of day.
What is traditional shakshuka?
Shakshuka is made from simple, healthy ingredients and is vegetarian. Shakshuka literally means “a mixture” and this traditional version uses tomatoes, onions and spices as the base with eggs poached on top.
You can find many variations of shakshuka, like spring vegetable shakshuka, and the Green shakshuka in The Fertility Kitchen cookbook. You can also add feta or goat cheese and adapt shakshuka to your taste. The options are endless – which is what makes this dish such a firm favourite.
Is traditional shakshuka spicy?
Shakshuka spices may vary, but you’ll commonly find paprika, cumin and chili powder, along with fresh garlic. It’s a flavourful spicy, rather than hot spicy. Though you can always add cayenne pepper if you’d like to heat it up a little!
How do you make traditional shakshuka?
It’s easy to make shakshuka, especially if you use passata (although you can always use fresh tomatoes if you prefer).
- Heat the olive oil in a pan and add a finely chopped onion and red pepper. Cook for about 5 minutes or until softened.
- Then add the garlic and spices and stir for another minute until fragrant. Pour in 250g of passata rustica and bring to a simmer. Make four wells with the back of a spoon and crack an egg into each well. Reduce the heat to low, cover the pan and cook for another 5-6 minutes or until the eggs are done to your liking.
- Sprinkle with freshly chopped coriander (cilantro) and parlsey to serve. That’s it! An incredibly simple but delicious meal that you can enjoy at any time of day.
Shakshuka
Ingredients
- 1 tbsp olive oil
- 1 onion finely chopped
- 1 red pepper finely chopped
- 4 garlic cloves crushed
- 2 tsp paprika
- 1 tsp cumin
- Pinch of chilli powder
- 250 g passata rustica
- Sea salt and cracked black pepper
- 4 large free-range eggs
- ½ small bunch coriander leaves roughly chopped
- ½ small bunch parsley leaves roughly chopped
Instructions
- Heat the oil in a large skillet over a medium heat. Add the onion and pepper and cook for 4-5 minutes or until soft.
- Add the garlic, spices, salt and pepper and cook for 1-2 minutes or until fragrant. Add the passata and bring to a simmer.
- Use the back of a spoon to create 4 wells in the sauce and crack an egg into each well. Cover and cook for 5-6 minutes or until the eggs are poached to your liking.
- Divide between serving plates and sprinkle with coriander and parsley to serve.
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