Shakshuka /Egg & Tomato Bake
Updated: Oct 7, 2021
Makes approximately: 4 servings
Preparation time is approximately: 20-30 minutes
Cooking time is approximately: 20-30 minutes
Image credit: @jemimawilchphotography
3 tablespoons of olive oil
2 large onions, thinly sliced
2 red peppers, cut into long slices
2 green peppers, cut into long slices
4 garlic cloves, finely chopped
½ teaspoon of cumin
½ teaspoon of smoked paprika /paprika
1 tablespoon of tomato purée
2 x 400g tins tomatoes
1 small bunch fresh coriander roughly chopped
1 small bunch fresh parsley roughly chopped
8 free-range eggs
50g of chopped kale or spinach (optional but recommended)
Salt and black pepper
How to Make Shakshuka /Egg & tomato bake
Heat the olive oil in a large, lidded frying pan. Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened. Add the garlic and cook for a further 2 minutes. Stir in 50g of kale or spinach for an extra vegetable boost.
Sprinkle in the cumin and smoked paprika.
Stir in the tomato purée and cook for a couple more minutes until the paste starts to separate. Add the tomatoes with a splash of water.
Simmer for 10 minutes, uncovered, until reduced a little. Keep an eye on the texture – you don’t want it runny, but it mustn’t get too dry, either. Add another splash of water if necessary. When the sauce is reduced, stir in the herbs.
Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cook for a few more minutes until the whites are just set and the yolks are still runny.
HINTS & TIPS
Add a handful of feta cheese crumbled on top and a few tablespoons of thick natural yogurt on the side for an extra protein if desired.
If you have some of our Hidden Veg Versatile sauce prepared, you can use this as a base.
Just add the spices as required!
You can vary this dish by adding different flavourings to the simple tomato sauce - curry powder/paste or fresh herbs perhaps?
Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.
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