Rick Stein’s Shakshuka
Looking for the perfect shakshuka recipe? Try Rick Stein's take on this classic brunch dish for perfectly oozy eggs in a rich spiced tomato sauce.
From the book
Rick Stein’s Simple Suppers
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Introduction
In my fridge I have a plastic box of cooked and reduced tomatoes, red peppers, garlic, chilli, onions – whatever is left when I’m about to set out on one of my travels. Written on it in felt-tip pen is ‘shakshuka’ and it’s basically a way of cooking any of those ingredients so they won’t spoil while I’m away. Then, when I’m back, all I do is squirt a bit of olive oil into a gratin dish, add a couple of generous serving spoonfuls of the sauce and break in an egg. In winter, just before going for an early morning swim, I turn the oven on. I only swim for a max of ten minutes, so when I get back, into the oven the dish goes. By the time I’ve had a shower to get some heat back into my system, dressed and put on a jersey, the shakshuka is ready to eat and the hot oven adds a bit of extra warmth to my still slightly chilled body. With a hot cup of coffee, this is the best way to stave off hypothermia. The recipe below is for when I’m making shakshuka from scratch.
Ingredients
| 2 tbsp | olive oil |
| 1 | onion, chopped |
| 2 | garlic cloves, chopped |
| 1 | red pepper, deseeded and chopped |
| 1 tsp | sweet paprika |
| 1 tsp | ground cumin |
| 2 x 400g tins of | chopped tomatoes |
| 1 tsp | chilli flakes |
| 4 | eggs |
| Handful of | fresh coriander, chopped |
| salt and black pepper | |
| To serve: | |
|---|---|
| crusty bread |
Method
Preheat the oven to 190°C/Fan 170°C. Heat the oil in a frying pan and gently soften the onion, garlic and red pepper.
Add the paprika and cumin and fry for a minute, then add the chopped tomatoes and chilli flakes. Cook over a high heat for 4–5 minutes to thicken. Season with salt and pepper.
Pour the mixture into an ovenproof pan. Make 4 hollows with the back of a spoon and break the eggs into them, then bake in the oven for 10 minutes. Alternatively, cover the pan with a lid and cook over a low-medium heat for 7–10 minutes until the eggs are cooked.
Serve sprinkled with coriander and with some bread on the side if you like, to mop up the tomato sauce.
Reviews
2 Ratings
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