Eggs Shakshouka

The Arabic word Shakshouka (or shakshuka) means “all mixed up”. This traditional breakfast from North Africa and the Middle East has become a popular option in most brunch spots in London and it’s no surprise why it’s so loved. 

This nourishing and fulfilling recipe consists of eggs simmered in a vegetable, sausage and tomato sauce. It’s delicious and easy to make at home in about 20 minutes!

Image: Lia Zuhri

INGREDIENTS

1/2 white onions, chopped or thinly sliced

1 tbsp garlic powder or 3 garlic cloves, finely chopped 

4 beef chipolatas, sliced (optional)

4 large eggs, poached

1 tin tomato

1 tbsp paprika

1 tsp cumin

1 tsp basil

1 tsp cayenne pepper

1/2 tsp nutmeg (optional)

1 chilli, chopped (optional)

6 cherry tomatoes, halved

A bunch of coriander, chopped 

METHOD

• Cook the onion in a frying pan for 5 minutes before adding the garlic. Then cook the beef chipolatas (or any sausages you may use) in the same pan until cooked all the way through.

• Add the tin tomato and stir well before adding paprika, cumin, nutmeg, cayenne pepper and chopped chillies. Stir until the tomato sauce is reduced.

• Make 4 holes in the sauce and break your egg in the individual holes. Let the eggs poach to your liking. Use a pan lid if you want to speed up the eggs poaching and to make sure it’s cooked all the way through. A runny yolk is the ideal way to have them.

• Sprinkle the basil and coriander all over the sauce and add cherry tomatoes at the end. Done!

• Toast some bread and serve while hot. 

Enjoy! 

Words by Lia Zuhri