Shakshuka, shakkkshuuukaah. That’s fun to say isn’t it!
Shakshuka is a middle eastern dish, typically eaten for breakfast but it is fit for any meal of the day.
The Egyptian shakshuka is the one I crave for and love, my mother makes it with corned beef in the mix and it is to die for!
However this shakshuka is alot simpler with less ingredients, great in a pinch in the mornings. My 16month old loved it and was left licking the tomato sauce off his little fingers.
What you’ll need
▪️ 1 Tbs Extra Virgin Olive Oil
▪️ 1 large Onion (thinly sliced)
▪️ 2 Garlic cloves (minced)
▪️ 1 Tsp Cumin
▪️ 1 Tsp Smoked Paprika
▪️ A pinch of Cayenne Pepper (optional)
▪️ 400g Chopped Tomatoes
▪ handful of spinach
▪️ 100g of Feta (crumbled)
▪6-8 slices of beef pepperoni
▪️ 4 Eggs
▪️ A small handful of Coriander
-Heat 1 tbsp of oil in a pan & cook onions until soft.
-Add the garlic & cook for 1 minute, add the spices & stir well. Pour in the chopped tomatoes. Add sea salt & black pepper to taste.
-Cook for 10 minutes, stirring occasionally. Now add the spinach evenly & allow it to wilt. Stir well together and then crumble in the feta and add pepperoni.
-Carefully crack eggs on top evenly, cover with a lid and cook for about 5 minutes for runny yolks or about 7 minutes for well done.
-Top with sprinkling of fresh coriander leaves & it’s ready to serve.