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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.
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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(s) finely sliced
  • 1 red pepper(s) or orange pepper, chopped into 5mm cubes
  • 1 red chilli(s) finely sliced
  • 3 tbsp olive oil
  • 5 clove(s) garlic finely sliced
  • ½ tsp salt
  • ½ tsp chilli powder
  • 1½ tsp smoked paprika
  • 1 tsp cumin seeds
  • 1 tbsp sumac
  • 2 tbsp za'atar
  • 2 tin(s) chopped tomatoes
  • 2 egg(s)
  • 1 handful(s) 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