Shakshuka 7

I think we can all agree that shakshuka is the way to have your eggs at the moment. I for one, seriously love it. I first had it (without actually realising it was shakshuka) a few years ago now in an Italian restaurant in Surry Hills. They did a tomato-based baked eggs recipe that was absolutely delicious. I next had it at a Spanish place in Cammeray with a delightful chorizo twist. By this point shakshuka was flavour of the month & I definitely wanted to try it at home. This recipe is super-easy & the eggs come out perfectly cooked – the whites are done & the yolks are still a little runny – divine.

What you’ll need:
4 shallots/scallions, chopped
1 Tbsp olive oil
1 capsicum
1 cup tomato paste
1 can, chopped tomatoes
1/2 tsp chilli flakes
6 eggs
a decent handful of grated Parmesan

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First of all get your mise en place sorted. This is a French term meaning to get all of your ingredients prepared well in advance before you start cooking. It makes doing quicker meals like stir fries that much easier to accomplish. I finely chopped my shallots & capsicum & got my eggs out. Preheat the oven to 190 degrees Celsius & get the olive oil heating up in a pan.

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Start by frying up the shallots. When they’ve softened, add the capsicum & continue to cook. Season with salt & pepper at this point.

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Next up add the canned tomatoes & tomato paste. Add the chilli flakes & keep on cooking to cook off some of the liquid. Bring the sauce to a simmer & get your eggs ready.

Now, word to the wise. They way I cooked this was by using a nice, large but shallow fry pan then transferring the sauce to a medium-sized, oven-proof paella dish. We have an induction cooktop so some things don’t work on the stove top but work in the oven & vice versa.

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Now it’s time to get cracking! {See what I did there…?}

Crack your eggs directly into the oven dish/skillet/oven-proof frypan & make sure they’re a good distance apart.

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Sprinkle the top of the pan liberally with your cheese then pop the whole thing in the oven for around 7-10 minutes. You ideally want the whites to be cooked & the yolks to still be runny.

Eggs do continue to keep cooking once you’ve taken them out of the oven but please don’t do what the mother of one of my ex-bf’s once did which is serve practically raw scrambled eggs! They do need to be at least 80% of the way there.

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Pull it out & it should look like this! How delicious does that look?! Excuse me while I start salivating again…

Toast up some sourdough slices if you want while the eggs are cooking & scoop out your portions onto the plate.

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Then tuck in! I was going to get some photos as I was eating them but, well, I didn’t. They were too good to press pause on!