We're a little bit obsessed with shakshuka, because it's so simple, so tasty and perfect for breakfast, lunch or dinner. Plus you can make it all in one pan, which is always a win - who has time to wash up a million dishes?!
Shakshuka is a popular Middle Eastern dish featuring a spiced tomato sauce with eggs poached on top. In this version we add a healthy dose of our Reclaimed Red Kraut which always goes so well with egg dishes and adds a delicious tanginess to cut through the rich egg yolk.
This is the ideal quick, mid-week meal but it's also perfect for weekend brunches and can be made completely your own by varying the spicy-ness, what veggies you add (we love spinach or tenderstem broccoli) and whether you serve it with toasted pitta, fresh foccacia or warm tortilla... Mmmm, we're getting hungry!
Ingredients (serves 4 as a brunch)
1tbsp x rapeseed oil
1 x medium white onion, finely diced
1 x bell pepper (any colour), finely diced
4 x garlic cloves, crushed
2tsp x paprika (we love smoked)
1tsp x ground cumin
1/4 tsp x hot chilli powder (add more if you love spice)
400g x tinned tomatoes
4 x large eggs (or 6 medium)
Salt and pepper, to taste
4tbsp x Reclaimed Red Kraut
Chopped fresh parsley, crumbled feta to serve (optional)
Heat the oil in a large, high-sided frying pan on a medium heat, then add the onions and pepper. Cook for 5 minutes or until beginning to golden.
Add the spices and garlic, mixing well for a couple of minutes.
Add the tinned tomatoes and simmer for 10-15 minutes, seasoning to taste.
4. Using a metal spoon create 4 wells in the sauce, large enough for each egg, making sure there's enough space between them. Crack in each egg then cover and cook for roughly 7 minutes (or until the white is set and doesn't wobble).
5. Serve topped with your old friend Reclaimed Red Kraut and whatever herb or cheese combo you desire, alongside your carbohydrate of choice.