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Shakshuka

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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.
Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Middle Eastern
Ingredients Equipment Method Video

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

Grill Temperature

200C temp_icon

Surfaces

Cast Iron Skillet
Stainless grid

Method
 

  1. Setup your Egg for a direct cook with just the stainless steel grid. Adjust the temperature to around 200°C.
  2. Into your pan pop the oil, chopped onion, pepper and chilli. Fry this off for about 5 minutes until the vegetables soften.
  3. Finely chop the garlic and then add the salt. Grind the garlic and salt using your knife blade to create a paste.
  4. Add the spices (excluding the za'atar) and garlic paste, and stir through your vegetables, cooking for 5 minutes.
  5. Add the tin of chopped tomatoes. Cook for 15 minutes.
  6. Make 2 wells in the tomatoes and crack in 2 Eggs.
  7. 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.
  8. Sprinkle with the za'atar and a bit of chopped coriander leaf and serve into bowls with some nice chunky crusty bread.

Video

Shakshuka

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