Shakshuka, Arabic شكشوكة; Hebrew שקשוקה is a traditional dish served at breakfast, consisting of eggs poached in a sauce of tomatoes, capsicums, onions, and spices of cummin, paprika, tumeric and za'atar. Shakshuka is a staple of Israeli, Tunisian, Libyan, Algerian and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce.
We decided to celebrate Mother's Day Brunch this year with Shakshuka.
1 tablespoon olive oil
1 medium onion, roughly chopped
2 cloves garlic, minced
2 red capsicums, roughly chopped
8 tomatoes, roughly chopped
2 x440gm cans diced tomatoes
1/2 teaspoon cayenne pepper
2 teaspoons sweet paprika
1 teaspoon tumeric
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
6 large eggs
120 gm fetta cheese, sliced
Iggy’s bread to serve
Heat large saute pan over medium heat, add oil, onion and garlic and saute until softened. Add fresh and canned tomatoes, cayenne, sweet paprika, turmeric, salt, pepper and sugar. Reduce heat to low and simmer for 15 minutes.
Gently crack eggs into pan, taking care not to break yolks. Add sliced fetta to pan. Simmer, covered, until whites solidify but yolks remain runny, about 8 minutes or until cooked. Sprinkle with Za'atar.
Serve to table in pan, with crunchy bread, like from Iggy's bakery. Serves 6.