I can’t believe I only recently discovered Shakshouka. It’s delicious and such a simple dish to make too.
It’s a perfect weekend brunch dish or an easy lunch or dinner but regardless of when you think it should be eaten, you’ve got to try it. All you really need is a can of chopped tomatoes, some spices and eggs. The extra bits I add are pretty optional- like chorizo, capers, peppers etc. They definitely add to the dish but if you don’t have them don’t stress and just serve it up without them.
(for 1 skillet)
1/2 can chopped tomatoes
1 tbsp tomato puree
1/2 white onion diced or 1 small onion
Handful chopped chorizo
1/2 red pepper chopped
1 tbsp capers
1 clove garlic diced
Heat a glug of oil in a pan and add the garlic, pepper and chorizo. Cook until pepper softens a bit. Then add the chopped tomatoes and tomato puree, sugar and then the capers. Stir and let it simmer and reduce, cook for about 8-10mins. Then make a dip in the middle of the sauce and crack the egg into the dip. Cover with a lid or tin foil and cook for 6-8mins until the egg is cooked but yolk is still runny. Serve from the pan with some parsley or coriander and season to taste.