Shakshuka or “baked eggs” as it may be more commonly known, is a spicy tomato sauce based dish with eggs being the hero! I have never tried it before I made it myself so not sure what it is meant to taste like traditionally, however, my version tasted amazing regardless! I invested in a Baccarat Granite fry pan and it is glorious. No need for butters when you’re cooking and absolutely nothing sticks so it’s super quick to clean! It is also oven safe which worked perfectly for this dish and reduces the amount of dish washing afterwards! My recipe is not strictly traditional as I opted not to use capsicum but mushrooms instead. Here’s what I came up with!
Shakshuka (serves 1)
What you’re going to need
1 tin diced italian tomatoes
1 teaspoon tomato paste
1/4 brown onion, diced
1 clove garlic, minced
1/2 teaspoon cumin
1/2 teaspoon sweet paprika
3 button mushrooms, sliced
salt and pepper
1 teaspoon olive oil (for browning onions and garlic)
sourdough toast for serving
1. Preheat oven to 180 degrees
2. Warm up the oil on a medium heat in a small frypan (preferably an oven safe pan because it will keep this as a one pan dish). Add the onions and garlic and cook through until softened
3. Add the tin tomatoes, tomato paste, cumin, paprika, salt and pepper. Stir through making sure everything is well combined.
4. Once sauce begins to thicken, add the mushrooms.
5. For the eggs, you can either crack them directly into the sauce, evenly spread apart. (or what I did was crack them one at a time into a separate container, just to avoid any possibility of eggshell falling in the sauce and also so I could get a perfect position in the pan for the eggs) Once eggs are in the pan on top of the sauce, place the fry pan in the oven for 10 minutes or until eggs are cooked to your desired preference.
6. Serve with sourdough toast (or any kind of toast will be fine too!)