Shakshuka is an egg dish, in which the eggs are poached in a rich tomato sauce. This is a common style dish in the Mediterranean and the Middle East. It can be eaten as a breakfast dish, lunch or dinner.
This recipe is for an Italian Sausage, Basil and Feta cheese Shakshuka. If you want a vegetarian option, you can remove the sausage. The great thing about this dish is that you can add or remove ingredients to your liking.
- 6 eggs
- 3 Italian herb sausages sliced
- 2 tbsp olive oil
- 1 large onion thinly sliced
- 1 red capsicum thinly sliced
- 2 cloves garlic thinly sliced
- 1 tsp tomato paste
- 400 g crushed tomatoes
- 1 tsp cumin
- 1 tsp sweet paprika
- 1 tsp red chilli flakes
- 100 g Greek feta cheese
- 1/2 lemon zest
- 1 bunch Fresh basil sliced
- Salt & Pepper
- Heat a deep, large pan or skillet on medium/high heat. Once the pan is hot, add in the olive oil. Add to the pan the thinly sliced onions onion, capsicum and garlic and sauté for a few minutes until the they begin to soften.
- Add in the sliced sausage and let it cook with the onions and capsicum.
- Next, add in the spices (salt, pepper, cumin, paprika and red chilli flakes). Once combined, add the tomato paste. Adding the tomato paste now will help reduce the bitterness.
- After roughly 5 minutes, add in the diced tomatoes. Cook until the sauce has reduced.
- Before adding your eggs to the Shakshuka, add in half the feta cheese and the basil. Cook for roughly 1-2 mins.
- Once the sauce has reduced, with your spoon, create wells in the sauce. This is where we will poach the eggs. Create a well for each egg. Crack each egg individually, making sure there is enough space between them.
- Cover the pan and allow mixture to simmer for 10-15 minutes. Once the eggs are cooked to your liking, sprinkle with the leftover feta cheese and basil.
This dish is super simple. Commonly, the sauce is made with onions and capsicums. It is spiced with cumin and paprika. If you are a dare devil, you can add some cayenne or some chilli flakes. If you prefer other vegetables, you can simply add them to the dish. Some other suitable veggies include eggplant and mushrooms.
Depending on how firm you prefer your eggs you can either cook them for longer. I like my egg yolk to still be a bit runny, so I turn the stove off as soon as the egg whites start to form. Once they started to form, I put the lid on the pan and let the eggs rest for roughly 5 – 10 minutes (depending on how hot your pan is). Serve the shakshuka with some sour dough, or some pita bread to soak up the delicious sauce.
I first tried this dish while on holiday in Melbourne and I instantly fell in love. For more information about the cafe we tried this at, click the link: Attempting to Make Shakshuka