Recipe by Greens of the Stone Age
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Shakshuka is a flavoursome, Middle Eastern egg-based and vegetarian dish that’s perfect for breakfast, lunch or dinner. A spice infused tomato sauce is made on the hob then transferred to the oven to bake those eggs to perfection.
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- 1 tsp caraway seeds
- 2 tbsp olive oil
- 1 medium white onion (diced)
- 4 cloves garlic (finely sliced)
- 1 large yellow pepper (diced)
- 1 large tomato (diced)
- 2 x 400g tinned chopped tomatoes
- 1 tbsp coconut sugar
- 1 tbsp sweet paprika
- 2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 1/2 tsp sea salt
- Squeeze lemon juice (optional)
- 4-6 free-range organic eggs
- 1/4 cup fresh flat leaf parsley (roughly chopped)
- 1/4 cup fresh coriander (roughly chopped)
Utensils
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Step 1
Pre-heat the oven to 190°C/170°C fan/gas mark 5.
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Step 2
Start by dry roasting the caraway seeds in the sauté pan over a medium heat until fragrant. They should begin to pop when ready.
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Step 3
Add the olive oil, diced onion, and garlic and sauté with the caraway seeds until translucent. Add the remaining ingredients in order, except for the lemon juice, eggs, and fresh herbs. Stir to combine then simmer until cooked through and the sauce has thickened – about 15 to 20 minutes. Adjust the heat if needed.
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Step 4
Stir in the lemon juice if using then make a well for each egg and crack them in. Place into the oven and bake for 7 to 10 minutes until the eggs are cooked to your desired consistency. Carefully remove then scatter over the fresh herbs and serve with slices of pita or flatbread.
