Shakshuka is something we have often, especially when there isn’t much in the fridge. We sometimes just have it with eggs or just have 1 egg each and add legumes to the tomato mix or sometimes both. You can gently cook the eggs on the stove top or I find that if you are cooking more than 4 the oven works well. There is plenty of tomato mix for 8 eggs and it doesn’t need to be that deep.
We ate this with the spinach and yoghurt flatbreads and some sprouted broccoli and baby spinach.
1 large carrot, finely diced
1 onion, finely diced
2 cloves garlic
2 T olive oil
1 tsp each of cumin, coriander seeds and smoked paprika
1 jar passata plus 1/4-1/2 cup water to rinse out the bottle
zest of a lemon
1 tsp honey
salt and pepper
1 tin of beans or lentils, rinsed and drained or 4 extra eggs
Heat the oil in pan and add the carrot, onion and garlic and cook on a medium heat until soft. Add in the spices and cook out and then add the passata, water, lemon zest and season. Bring to the simmer and cook for 10-15 minutes. If it is too thick add some more water. If cooking the eggs on the stove top, make 4 little wells and crack an egg into each well. Season each egg and cover and simmer gently until the whites are set.
If you are cooking the eggs in the oven, transfer the tomato mix into an oven proof dish and make 4-8 wells, cracking the eggs into the holes. Season each egg and cover with baking paper or foil and bake for 10-15 minutes at 170, checking after 10 minutes as all ovens are different.
When the eggs are set or nearly set as the residual heat will cook them a little too, dollop over the yoghurt and herbs and feta if using. Serve with greens and flatbreads. I ate mine on some baby spinach too which wilted with the residual heat. Serve with the green olive and lemon salsa below if you have time.
Green olive and lemon salsa
This is optional, you could just use a squeeze of lemon and some crumbled feta instead of this, it just adds a nice and salty lemony hit. It is also great with steamed greens.
12 large green olives, stone removed and finely chopped
1 small lemon, skin and pith removed and finely chopped (collect any juice and add in)
2 T extra virgin olive oil