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Shakshuka

Time
30 minutes
Servings
4

This vibrant and aromatic veggie skillet features a medley of onions, sweet peppers, and warming spices simmered in a rich tomato base. Topped with gently poached eggs and fresh herbs, it's a hearty and colorful one-pan dish perfect for brunch or a light dinner.

lets get
cooking

Ingredients
  • 1 onion
  • 1 red pepper
  • 1 yellow pepper
  • 15 gr thyme, chopped
  • 15 gr coriander, chopped
  • 15 gr parsley, chopped
  • 1/2 tin of chopped tomatoes
  • 1 tsp cumin
  • 2 tsp brown sugar
  • 1 bay leaf
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper
  • salt and pepper
  • 4 eggs
Contributor
Veggies first
Veggies First
Preparation
  • Cut the onion in rings and the capsicum in cubes or strips.
  • Heat olive oil in a big skillet. Bake cumin for 2 minutes, add the onion rings for 2 minutes and add the capsicum, sugar, fresh herbs (keep a little cilantro apart) en bake for 5 minutes on high heat.
  • Add the peeled tomato cubes and a little juice from the can, kurkuma and cayenne pepper and bring to taste with salt and pepper.
  • Lower the heat and let simmer for 10 minutes.
  • Make 4 holes in the sauce and carefully add a raw egg in every hole (optional, season the eggs with a little salt and pepper)
  • Put a lid on th skillet and cook the eggs for about 8-10 minutes.
  • Serve with some fresh chopped cilantro

 

Twist It!

This recipe is suitable for breakfast, lunch and dinner and serves 4 portions. But for dinner I would advise to serve this portion for 2 persons.

Contributor
Veggies first
Veggies First