This easy shakshuka is a healthy one-pan dish. Eggs are baked in a rich red pepper tomato sauce spiced with cumin, paprika and harissa. Served with pita or bread for dipping it makes for a delicious breakfast or dinner!
Course
Breakfast, Brunch
Category
Middle Eastern
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Servings4
Calories391kcal
AutorElle
Ingredients
2tablespoonsextra-virgin olive oil
2-3small yellow onions,diced
3clovesof garlic,minced
1large red bell pepper,thinly sliced (or two if small)
1teaspoonground cumin
1teaspoonsweet paprika
2teaspoonsharissa spice
2x 400 g crushed canned tomatoes
1/2teaspoonsea salt,plus more to taste
Freshly ground pepper,to taste
handful baby spinach
3-5large eggs
150ggoat cheese,without the rind (chèvre), sliced thinly
Za’atar spice,to garnish (optional)
Flat-leaf parsley or other fresh herbs of choice,to garnish
fresh pita bread,to serve
Method
Preheat oven to 375°F / 190°C degrees.
In a deep-sided oven-proof skillet, heat the oil over medium . Add in onion, garlic, and the bell red pepper, and cook gently until very tender, about 20 minutes. Add the spices and stir to combine.
Pour in canned tomatoes, season with salt and pepper, and stir to combine. Continue cooking until the mixture is bubbling. Add spinach and stir until incorporated.
Carefully crack the eggs over the top of the mixture. Sprinkle the goat cheese on top.
Transfer to the preheated oven and bake for about 8-10 minutes, or until the eggs have set and yolks are to your liking. Remove from oven and sprinkle with za’atar and fresh parsley. Serve with warm pita bread for dipping into the sauce.
Enjoy!
Notes
Fan of a runny yolk? To ensure a runny yolk and set whites of the egg, simple create small wells for cracking the eggs into, and then spoon a little sauce over the whites. This will help them cook faster, while the yolk stays runny.