Shakshuka is a very popular Middle Eastern dish which originated in Tunisia. Shakshuka has gained popularity on South African restaurant menus because it’s a simple filling dish that uses everyday ingredients and it makes an excellent breakfast or lunch dish!
While there are many variations of shakshuka, a traditional shakshuka recipe is basically eggs baked in a spicy tomato and green pepper sauce with onions, garlic and coriander. As a bit of a twist I have added chickpeas.
A good crusty loaf is a must to mop up the delicious sauce.
- 3 Tbles Olive Oil
- 1 Onion (thinly sliced)
- 1 Green Pepper (seeded and sliced)
- 4 garlic cloves, thinly sliced
- 1 Green Chilli (seeded and sliced)
- 1 Tsp Ground Cumin
- ½ Tsp Chilli Powder
- ½ Tsp Black Pepper
- 2 Tbles Tomato Paste
- 2 Tsps Sugar
- Salt to taste
- 1 400gr Can Diced Tomatoes
- 1 400gr Can Chickpeas (Drained)
- 6 large eggs
- Chopped Coriander for serving
- Heat oven to 180°C
- Heat oil in a large pan over medium heat. Add onion and green pepper. Cook gently until soft.
- Add garlic and green chilli and stir-fry for a minute, then stir in cumin and chilli powder and cook for another minute.
- Stir through diced tomatoes, tomato paste and sugar and season with salt and black pepper and simmer until tomatoes have thickened slightly, then stir through the chickpeas.
- Cook gently for about 10 minutes.
- Crack eggs into the pan over the tomato mix. Check the seasoning and add a bit more salt and pepper if needed.
- Transfer the pan to the oven and bake until eggs are just set, 7 to 10 minutes or until the whites of the eggs are no longer translucent.
- Sprinkle with coriander and serve with a hot sauce and some crusty bread to mop up the excess gravy.