I fell in love with Shakshuka because of Monica. She loves anything with tomato sauce so she’d order this super frequently at brunch.
It’s amazing how easy to make it is! The tomatoes are cooked slowly to draw out as much flavour from it as possible. The peppers give it sweetness and heat. Paprika and garlic take the dish to the next level. And of course, the eggs. Beautiful, beautiful eggs.
You can make this at home for a fraction of what you would pay at brunch restaurants. Please try making this yourself and see how much time and money you save!
What sets mine apart?
The kick of vinegar to brighten up the dish. Finishing it in the oven to really bring out sweetness in the tomatoes and get your eggs to a perfect consistency. Crunchy pistachios that add the missing texture to the otherwise perfect shakshuka! Trust me you need this! Excessive use of paprika. I just love my shakshuka hot and spicy!
Paprika Shakshuka
Course: Breakfast, BrunchCuisine: MediterraneanDifficulty: EZ2
servings15
minutes20
minutes420
kcal180/350
ºC/ºFIngredients
3 cloves garlic minced
1 small white onion minced
1 red bell pepper finely diced
1 can peeled tomatoes (400g)
1 cup tomato pureé
1 tbsp red wine vinegar
6 eggs
10-12 pistachios
Salt to taste
Pepper to taste
2 tsp olive oil
1 tbsp butter
- Spices
1 tsp chili powder
1 tbsp hot paprika powder
1/2 tsp sumac (optional)
2 tsp za’atar
- Garnish
Cilantro for garnish (optional)
Za’atar
Directions
- Sauté onions and garlic in olive oil and sweat them down without color.
- Add peppers and sweat down. Season.
- Pour in the vinegar and reduce down for a couple minutes.
- Add peeled tomatoes and pureé. Cut the tomatoes down with your spatula to the level of chunkiness you like. Season.
- Add all the spices in and reduce until the sauce becomes nice and thick. Probably will take 5 minutes.
- Taste and season!
- Make holes and crack your eggs into the holes. Separate hole for each egg please. No cuddling.
- You may salt and pepper your eggs now if you wish or do it later.
- Into the oven at 180ºC for around 8-10 minutes. I take it out when the eggs are still a bit jiggly. My yolk is the consistency of paté so it’s just set. The whites are just cooked so they’re still creamy.
- Toast your pistachios in some butter for 5 minutes, stir frequently.
- Garnish with pistachios (you can crush these a bit too if you want), cilantro, and za’atar!
Notes
- We love a smooth sauce, if you want it chunky just cut your veg larger or even sliced instead of mincing!
