I love poached eggs so when I started spotting shakshuka all over the interwebs a few years ago I knew I had to give it a go. I add extra smokiness to mine by using smoked everything whenever possible.
Shakshuka is awesome and delicious and fun to say out loud, especially if you like your breakfast with
a little kick to it. I freeze half of the sauce before adding in 2 eggs if I’m just serving myself or use it all up for two.
- 4 eggs
- 1 tin of peeled plum tomatoes
- 5 shallots finely chopped
- 4 cloves of smoked or regular garlic thinly sliced
- 3 jalapeno chilies finely chopped (I deseed one)
- 1 tbsp of smoked paprika
- 1 tsp of ground cumin
- 1 tbsp of tomato puree
- smoked salt
- fresh ground black pepper
- a sprinkling of fresh parsley curly or flat, up to you
- a sprinkling of feta cheese
- olive oil
- Finely chop the shallots, garlic and jalapenos the best way you know how. On a lazy day I just stick them in a food processor and blitz them to pieces.
- In a small frying pan, fry off the onion and chilies in some olive oil on a medium heat for about 5 minutes, until they turn soft and start to lightly brown. Add the smoked paprika and cumin and fry off for another 2 minutes.
- Mush up the tomatoes (I used a knife and bang it around in the tin) before adding them to the frying pan with half a tin of water. Add a dollop of tomato puree. Leave to simmer until the sauce is reduced by half (5 to 10 minutes) and season to taste.
Serving one or two
- If you are eating alone, now is the time to remove half of the sauce and leave it to cool for your freezer. Serving 2? Keep going and carefully plunk in all four of the eggs. If you want to avoid breaking the yolks, break the eggs into little separate bowls before easing them in.
- Reduce heat to a comfortable bubble until the egg whites have set. Top your pan off with a glass lid if you suspect it’s taking to long. The trick is to have set egg whites but a runny yolk. Sprinkle with the fresh parsley and feta cheese.