- 800g [2 tins]
- 1 tsp
- 1 large [diced]
- 1 [chopped]
- 4 largeFree range
- 1 [chopped]
- 30g [chopped]
- 2 tsp [paste]
- 2 tsp
- 1 tsp
- 1/2 dried flakes ofchilli flakes work well too
Treat yourself this weekend to a shakshuka (spicy tomato and chickpea baked eggs).
You can knock up this recipe in under 30 minutes with minimal effort (perfect for hangovers). This is what makes it the ideal breakfast or brunch dish.
Most of the ingredients can be easily kept in your cupboard ready for any weekend you feel the taste for it.
What is shakshuka?
Traditional shakshuka originally came from North Africa but it is quite popular in the Middle East and you’ll find variations of it in Palestine, Israel and Turkey (Menemen).
Shakshuka literally means “a mixture” of leftover vegetables and spices – a poor person dish which is now a bougie brunch option found in Balham for £12 a dish before you even add your chorizo.
For a vegetarian option, simply replace the chorizo with another vegetable; courgette, aubergine, sweet potato just to name a few and add more smoked paprika.
- Crumbled feta cheese
- Crispy tofu (vegan egg alternative)
- Toasted pine nuts or any crushed toasted nuts
- Crispy kale
- Mint, lemon and black pepper yoghurt
Let me know what you think of this shakshuka with a comment below, or did I miss a vital ingredient!?
Top 3 Chickpea Facts
- Great source of both soluble and dietary fibre, important for maintaining a healthy digestive system
- Did you know that ground chickpeas have been used as a coffee substitute since the 18th century and are still commonly used as a caffeine-free alternative today?! Widely available, the taste is said to be delicious – why not give it a go!
- Just 220g of chickpeas contains 14.5g of protein. Another great way for you to consume your daily protein intake.
Nutritional info from BBC Good Food
1. Cook the chorizo for 4 minutes in a casserole dish (or deep frying pan) and cook on medium heat until the pieces are crispy and the natural oils are released in the pan. Then add the onions and peppers and cook for 5 minutes. You can cook with the lid on to saute the onions but no worries if you don't have a lid.
2. Then, throw in the garlic, harissa and spices. Mix well and cook for 1 minute. Then add the tinned tomatoes, chickpeas and sugar. If you are using fresh tomatoes, no need for sugar. WHY? The sugar cuts the acidity of the tomatoes and creates an overall more balanced sauce when using tinned tomatoes.
3. Cook the sauce without the lid on a medium heat for around 7-10 minutes to thicken the sauce. When it's thick enough to make 4 holes in, crack an egg into each hole and place the lid on and cook for 5/6 minutes.
TIP: To speed up the thickening of the sauce, add 1 tbsp cornflour to 2 tbsp water, mix in a mug and pour in or add tomato puree.
6. Meanwhile, add the mint, lemon juice and black pepper to the yoghurt and combine well. That's your refreshing yoghurt done!
7. Use a shallow serving spoon to scoop up the eggs and spicy tomato mix.
You can serve hot with crispy kale / pickled cabbage slaw / flatbread or whatever takes your fancy. Top your shakshuka with coriander and a dollop of minty yoghurt.
BIFF, BOSH, SHAKSHUKA NOSH!