Shakshuka is a classic North African and Middle Eastern dish which is typically eaten for breakfast, but works great for any meal of the day! I first stumbled across it at St. John’s Sunday brunch (which I would highly recommend). It’s a tomato-based, mildly spicy and smoky-flavoured vegetable recipe, and the addition of the eggs, cracked into the sauce right at the end, give it an exciting new texture and flavour component. The eggs also make the dish look pretty aesthetic. The sweet potato and broccoli I used were left-overs from another recipe, but they actually worked really well by making it that little bit heartier, so it’s up to you on whether or not you want to include them!
Note: The recipe is vegetarian, but can be made vegan by removing eggs
- 4 small red onions
- 3-4 eggs
- 4 halves of jarred chargrilled red peppers (they come cut up)
- 2 medium-sized fresh red peppers
- 1/2 bag of spinach (around 200g)
- 3-4 cardamom pods
- 2 cups button mushrooms
- 2 small-medium cooked sweet potatoes
- 250g cooked broccoli
- 1 can tinned tomatoes
- 1-2 tablespoons garlic paste (to taste)
- 2-3 tablespoons harissa paste
- 1 tablespoon smoked paprika
- 3 tablespoons nutritional yeast
- Cut the red onions, mushrooms, fresh and jarred red peppers, cooked sweet potatoes and broccoli (unless they’re already prepared).
- Fry up the red onions for 5-10 minutes with a pinch of salt and some pepper, until they are soft. I like to have them caramelised so I tend to leave them for a little longer, until they start to get a little brown. If you don’t want to overcook the red onions, remove it from the pan and place it into a separate bowl while you cook down the other vegetables.
- Add the fresh red peppers first, cooking until they are slightly softer (which takes around 3 minutes).
- Add the mushrooms, and cook these together for 10 minutes or so on a medium to high heat, stirring to ensure they all get cooked through.
- Start adding the dry spices, and continue adjusting to taste throughout the rest of the cooking process.
- The mushrooms should start to release moisture, and after a few minutes of this, should go a bit brown and caramelise if you cook them long enough. Once cooked as per description, add the canned tomatoes, garlic and harissa paste. Stir well and let the flavours combine on a medium heat for 3 minutes or so.
- Add the jarred red peppers, cooked sweet potatoes and broccoli; stir and allow to cook for a further 5 minutes to allow all of the spices to blend in.
- Crack in the eggs, and leave to cook until you can see the egg white (over 2 minutes).
- Add the nutritional yeast and boom! Enjoy!