Recipe of the Week: Spicy & Savoury Shakshuka
One of my favourite days of the week has always been Sunday as growing up we always made brunch a special occasion. The ‘fancy’ place mats were laid out, family gathered together, the jazzy tunes played in the background… *sigh* – bliss.
I am more of a sweet tooth for breakfast I must admit – if fluffy pancakes are on the menu, you better believe that is what I will pick! But sometimes I like to branch out and delve into savoury creations. One of my favourites being shakshuka!
Shakshuka originates from North Africa and/or the Middle East and it’s name derives from the Arabic meaning “mixture”, which is pretty self explanatory as it is essentially a big whopping mixture of deliciousness including onions, tomatoes, garlic, spices, peppers and eggs.
Served up with a side of bread makes it a wholesome and fulfilling meal that keeps you and the family satisfied. The best part? The very little clean up afterwards! Yes, Shakshuka is a one-skillet meal making it incredibly easy for everyone involved from cooking, to eating to cleaning… #winning!
It also makes a great brunch meal as it can be made in small to large quantities with ease.
If you’re still not convinced, here is an entire BuzzFeed article dedicated to how shakshuka is the ‘perfect’ meal. You know we don’t believe in perfect foods but you get my drift?
Shakshuka is also incredibly nutritious as it serves up your #5aday and is a rich source of high quality proteins, including eggs and cheese.
So enough about how amazing this meal is… let’s get cooking!
Total Cook Time: 20 minutes
INGREDIENTS YOU WILL NEED.
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 tsp cumin, ground
- 1 tsp smoked paprika
- 1 tsp coriander, ground
- 1/2 tsp garlic powder (because… garlic)
- salt and pepper to taste
- 1 (400g) tin chopped tomatoes
- 6 eggs
- 1 tbsp goat cheese of feta
- 1 tbsp fresh coriander or parsley to garnish
- 1 tbsp olive oil
HOW YOU MAKE IT.
- In a large skillet, satay garlic and onion in olive oil until onion becomes translucent. Add in bell pepper and satay until slightly golden.
- Add cumin, smoked paprika, salt and pepper to onion, garlic and pepper mixture until glazed and aromatic. Add tin of chopped tomatoes and let simmer for 5 minutes.
- Create six little wells and crack eggs into those wells to poach either on stove-stop or in the oven. Cover the skillet and let simmer for 10 minutes, until eggs are cooked to preferred yolk-iness (a new word coined here)!
- Serve up with crumbled feta, garnish with fresh coriander and as I like to say… Boom- shakashuka!
Don’t forget to tag us in your beautiful creations @embodyhealthlondon_ and let us know what you think!