There is nothing better on a sunday morning than spicing up your eggs with aromatic herbs and spices in a homemade tomato sauce. The traditional shakshuka uses only cumin and chilli but we have added some smokey mexican flavours to this dish which we think takes it to the next level.
Spices used in this recipe
Chilli Chipotle Ground
Chilli Chipotle Ground peppers are smoked, dried Jalapeño chillies. They appeared when the Aztecs used to add dried chilli to food as a preservation method. They have a rich smokey flavour with nutty, leathery notes that blend well with other strong flavours. Chipotle flavouring is widely used throughout Mexico, the United States and more recently, in Australia. It can be used in soups, stews and casseroles. It also has a variety of health benefits to defend against intestinal diseases and aid in weight loss. The ground form is easier to use but is not as strong as using the whole smoked chipotle chillies.$4.99
Smokey Paprika has a vibrant red colour with a warm, silky, and slightly woody capsicum flavour. Our paprika is sourced from Spain and smoked here in Melbourne using traditional oak wood smoke. This ensures that you get a beautiful rich smokey depth of flavour to your dishes every time.$6.95
Cumin Seeds Ground
Cumin seeds are an ancient and versatile spice that are a staple in countless kitchens across the world. Cumin has a khaki colour and peppery and nutty flavour with tangy citrus overtones. It is a key ingredient in curry making. Use in Middle Eastern, Indian, Spanish and Mexican cooking.$3.45
Chilli Ancho Ground
Chilli Ancho ground translates to “wide chilli” in Spanish and it is actually a dried Poblano pepper. They are a large dark purple sweet chilli that form the backbone of staple dishes such as tamales & red chilli beans. Its texture is wrinkled and it is a mild chilli originally from Puebla, Mexico. Also, it is a common and key ingredient in Mexican cuisine. It has a mild fruity flavour with undertones of plum, raisin, tobacco and a slight earthy bitterness. Add Chilli Ancho Dried Ground to your dishes to impart an authentic Mexican flavour.$4.99
Rosemary is a large Mediterranean shrub with needle-like leaves and with a strong lemony pine aroma and pungent flavour. It is mostly used in French, Spanish, and Italian cuisines especially when cooking lamb and chicken. It is a key ingredient in the French blend Herbs de Provence. It has many health benefits and also it has been used for medicinal purposes.$3.45
Sea Salt Flakes White
Salt is not a spice specifically but one of the most common condiments required for seasoning and a key ingredient in any pantry. Sea Salt flakes are used to flavor various recipes both savory or sweet. Australian Sea salt is obtained using a more complex process than table salt, which includes evaporating seawater. Due to this process sea salt contains trace minerals and nutrients that table salt does not have. Our sea salt is specifically obtained from the Great Barrier Reef. Sea salt flakes have a soft and sheer texture. The flakes can easily dissolve over the food.$6.95
Use a small fry pan and heat to a medium – high heat, add olive oil, onion and garlic. Add the sliced chorizo if using and sauté till the onion is starting caramalise – approx. 5min.
Add the cumin, smokey paprika, ancho and chipotle chilli and salt. Sauté 2 min to release the aroma from the spices. Then add the fresh tomatoes, olives, passata and sauté a further 5 mins. The olives create a umami effect and help bring out the flavour of the eggs.
Take the frypan off the stove and rest on a cutting board .
Gently create a small well in the pan with a large spoon and crack the egg into this space. Then repeat for the other eggs. Ideally the eggs should be resting on the base of the fry pan and the spicy tomato sauce should be 2/3 covering the egg so the yolk is visible. This is because you are poaching rather than frying the eggs.
Return the frypan to the stove and reduce heat to low. Place a cover on the fry pan. This will ensure lovely pink colored eggs and help get a more even cooking of the eggs.
To get semi soft eggs should take 3-5 min depending on your frypan thickness.
(A general rule as soon as the eggs start to change to pink then that is when you put on the toast.)
Serve the shakshuka with crusty warm bread and your favourite morning brew. If you can buy rosemary and olive bread this is a perfect match. Otherwise, you can make olive and rosemary butter and spread on any sourdough bread and toast. (see below for instructions)
Making olive and rosemary butter:
2 olives sliced and chopped finely
2 sprigs of rosemary chopped finely
1/4 tsp sea salt
2-3 tsp of fresh butter
Place all ingredients in a bowl and mix well.
Spread onto fresh bread and place in a sandwich maker to toast or under a griller.