Shakshuka
Shakshuka is a breakfast dish that stems from the Middle East and Northern Africa. It’s spicy and rich and a great way to start the weekend (or any other day if you have the time).
Shakshuka translates to jumbled I read. It’s just a mixture of peppers, onions, garlic, a few spices and then topped with an egg or two. Cooked on the Big Green Egg it’s wonderful.
Serves 2
Cooking surfaces
BBQ Temperature
Ingredients
- 1 onion, finely sliced
- 1 red or orange pepper, chopped into 5mm cubes
- 1 red chilli, finely sliced
- 3 tbsp olive oil
- 5 cloves of garlic, finely sliced
- 1/2 tsp salt
- 1/2 tsp chilli powder
- 1.5 tsp smoked paprika
- 1 tsp cumin seeds
- 1 tbsp sumac
- 2 tbsp za’atar
- 2 tins chopped tomatoes
- 2 Eggs
- A small handful of fresh coriander leaves
Equipment
- I use the Small Big Green Egg skillet or their new 24cm paella pan. I can quote you on either of these.
Method
- Setup your Egg for a direct cook with just the stainless steel grid. Adjust the temperature to around 200°C.
- Into your pan pop the oil, chopped onion, pepper and chilli. Fry this off for about 5 minutes until the vegetables soften.
- Finely chop the garlic and then add the salt. Grind the garlic and salt using your knife blade to create a paste.
- Add the spices (excluding the za’atar) and garlic paste, and stir through your vegetables, cooking for 5 minutes.
- Add the tin of chopped tomatoes. Cook for 15 minutes.
- Make 2 wells in the tomatoes and crack in 2 Eggs.
- Cook for about 5 minutes until the Egg white has just cooked. Try and resist looking too much as you will slow the cooking of the eggs.
- Sprinkle with the za’atar and a bit of chopped coriander leaf and serve into bowls with some nice chunky crusty bread.