Recepten
Spicy Shakshuka
No sweet spreads or pancakes for breakfast for me, but spicy shakshuka with warm pita. Tomato sauce with bell pepper, a spicy kick and poached eggs. A little feta, some coriander and you’re done. In my shakshuka you can use very ripe or even overripe tomatoes that are no longer good for a salad. But also canned tomatoes, or a combination of both. If you want an extra deep tomato flavor, add some tomato puree.
Are you also going to make spicy shakshuka? From now on you can buy all supplies and ingredients in 1 x!
- 1 tablespoon of cumin seeds
- 50ml olive oil
- 2 large white onions, peeled and sliced very thinly
- 3 garlic cloves, very finely chopped
- 3 red bell peppers, diced (without the seeds)
- 2 yellow bell peppers, diced (without the seeds)
- 2 red peppers in very thin rings (for extra spice you also use the seeds)
- 4 tablespoons brown caster sugar
- 2 bay leaf
- 2 tablespoons of sweet paprika powder
- Handful of thyme leaves
- Good hand parsley leaves, coarsely chopped
- Good hand coriander leaves & stems finely chopped
- 6 ripe tomatoes, the riper the better
- 1 can canned chopped tomatoes
- Salt pepper
- +/- 100ml of water
- 4 eggs
Additional
- Rose Harissa
- Fetta
- Maldon
- Coriander
- 35 minutes
- 4 persons
Aan de slag
Toast the cumin seeds in a dry large pan. The pan should be big enough to make all of the sauce. Roast for about 2 minutes until you can smell the cumin seeds.
Then add the olive oil, heat and then add the onion. Fry until golden brown, then add the paprika and chillies. Fry until both are soft. Then stir in the garlic and paprika powder and cook for a few more minutes.
Add the sugar, bay leaves, thyme, parsley and finally half the coriander.
Add the fresh and canned tomatoes. Bring this all to a boil. Turn the heat down to low and simmer for 20 minutes. You can choose to puree the sauce at this point. I love it but of course if you have cut great little cubes and pieces it's not always necessary.
If necessary, add some water to maintain the consistency of a thick pasta sauce (note that it should not be too thin or your eggs will not stay). Taste and add salt and black pepper to taste. The sauce for shakshuka should be especially strong, so don't be too frugal.
Now pour the sauce into the shakshuka pan and make indentations with the back of a spoon and break the eggs into them.
Reduce the heat to low and cover the pan with a lid until the yolks are slightly set and the whites are cooked. (This takes about 4 minutes). Sprinkle with the rest of the coriander. Let the egg whites cook and then add the feta and rose harissa. This is also the best time for some smoked Maldon.
Make sure that the yolks do not cook too far, that is neither tasty nor necessary.
Mix some za'atar with olive oil and drizzle over the shakshuka. Toast your pita, make a delicious glass of tea and enjoy!
€7,30
Maldon smoked sea salt 125gr
€7,99
Ingemaakte Beldi citroenen Belazu
€6,95
Za’atar
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