Shakshuka

When I’m pushed for time but still want something home-cooked, delicious and satisfying, Shakshuka is the answer. It’s a Middle Eastern classic, usually found on breakfast menus but perfect any time of day. Made with ingredients I always have to hand, it can be as light, fresh and simple or as hearty and filling – with the addition of peppers, chorizo and cheese - as our appetites call for. 

Here I’ve added spices in the form of cumin and smoked paprika and some harissa to create that real smoky flavour I love but feel free to play around with spices to suit your own palate. Peppers and spinach were also added to bulk up the dish and increase my veggie intake for the day, then I had some feta cheese that needed using up so I crumbled a little of that over the top and finished with a generous scattering of fresh, chopped parley.

Shakshuka

Serves 2

1 tbsp rapeseed oil

½ onion, sliced

1 pepper, thinly sliced

1 garlic clove, finely chopped

½ - 1 fresh chilli, finely chopped

½ tsp cumin

½ tsp smoked paprika

1 tsp harissa

1 x 400g tin chopped tomatoes*

100g spinach

2-4 eggs, depending on appetite

60g feta cheese

Handful fresh parsley, chopped

Crusty bread, to serve

Heat the oil in a frying pan. Add the onion and peppers and cook over a medium heat for 5 to 10 minutes until softened

Add the garlic, chilli and spices and cook for a minute or so more before adding the chopped tomatoes. Season to taste and leave to simmer gently for 15 minutes until thickened slightly.

Stir through the spinach (it may look like a lot but it will wilt down quickly) then make small wells in the mix and crack an egg into each one. Cover and continue to simmer for a further 7-10 minutes, until the whites have just set but the yolks are still runny.

Finish with a scattering of crumbled feta and lots of fresh, chopped parsley and serve with some crusty bread to mop up all those delicious juices!

* I’ve read that some consider it sacrilege to use tinned tomatoes for Shakshuka as the origin of this dish was to use up over-ripe tomatoes but, in the UK, it’s virtually impossible to get good tomatoes out of season! By all means, substitute the same quantity of fresh, chopped tomatoes in summer if you have them to hand.