Middle eastern shakshuka eggs

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shashuska eggs

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 ancho ground

    Chilli Ancho Ground

    $4.75
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  • chilli chipotle ground

    Chilli Chipotle Ground

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  • cumin seeds ground

    Cumin Seeds Ground

    $3.30$6.95
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  • paprika smokey

    Paprika Smokey

    $3.30$6.95
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  • rosemary leaves

    Rosemary Leaves

    $3.30
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Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.)

  5. 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)

  6. 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.