Shakshouka is traditionally made for breakfast, served with some toasted bread to sink into; but I have often had this for dinner minus the bread on days I’m avoiding carbs. The Shakshouka serves as the ideal high protein, low fat dinner, which is filling, nutritious and delicious. It is one of those dishes that anyone can make, with any ingredients – you can throw in some leftover spinach, roasted pumpkins, olives, mushrooms… whatever that makes sense to you is what matters. I love the addition of roasted red peppers, and I insist on the roast in the Shakshouka, because it does make all the difference.
Let’s talk about this amazing ingredient called Harissa. This beautiful red tinged paste originates from Northern Africa, made from caraway seeds, hot chillies and various spices with olive oil that is added to soups, sauces and stews. SPRIG’s Harissa Paste is brilliant in that a small squeeze goes a long way. I have used it in so many dishes, but the one I love the best is in Shakshouka.
Likewise, my family’s obsession with sweet paprika is common knowledge. We use this beautiful red powder on everything – from dips, hummus, mutabal, potatoes, Makhanas, and Spring Onion Buns. But it’s hard to find until we came across SPRIG’s Sweet Paprika. This one is mild, lends a lot of colour, and mellows the Harissa down just slightly in the Shakshouka.
- 3 roasted red peppers
- 5 tomatoes
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 tbsp garlic, minced
- 3 tsp SPRIG Harissa Paste
- 2 tsp SPRIG Sweet Paprika
- 1 tsp crushed chilli flakes
- 1 1/2 tsp salt
- 1 tsp pepper
- 3 eggs
- Some feta cheese
- Coriander leaves
- Sea Salt
- Roast the red peppers on an open flame and set aside to cool.
- Meanwhile crush the tomatoes in a mixer.
- Once the peppers have cooled, cut them open to remove the stem and seeds and place in the mixer to crush.
- In a medium non stick pan, heat the olive oil with garlic and onions. Sauté for at least 8 minutes. Then add chilli flakes, paprika and harissa paste and stir for another 5 minutes.
- Pour in the crushed tomatoes and roasted red peppers and salt. Stir occasionally and let the sauce cook for another 15 minutes or so.
- Then crack 3 eggs over the sauce and cover to cook for another 10 minutes.
- Once the whites have cooked through and the yolk is just set (not fully cooked through), remove from heat and garnish with coriander and add a sprinkle of sea salt, pepper and feta cheese.
- Eat hot.