First and foremost, I would like to give a big shoutout to my friend Alma, who introduced me to this dish. When I visited her flat on a sunny Saturday afternoon and was treated to a delectable shakshouka, it instantly became a comfort meal. The dish itself embodies the easygoing and effortlessly satisfying essence of a Saturday afternoon.
Shakshouka is a Maghrebi dish of eggs poached in a rich tomato sauce with peppers, onion, and garlic. While popular across North Africa and the Middle East, there are countless variations. This version of mine keeps it simple, quick, and budget-friendly.
Ingredients
- 1 clove of garlic, minced
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 cup tomato passata
- 1 tbsp harissa paste
- 2 eggs
- A handful of cilantro, chopped
- 1 tbsp olive oil
- Bread of choice (pita or buns work well)
Optional
- Salt, pepper, smoked paprika, and cumin
- Feta cheese, crumbled
Cost per meal: Just under £2!
Instructions
- Chop up your garlic, onion, and bell pepper.
- Heat up your olive oil in a pan over medium heat. Sauté your bell pepper until slightly softened, then add onion and garlic. For extra flavor, season with salt, pepper, smoked paprika, and cumin.
- When the onions are golden brown, add your harissa paste and tomato passata. Let the sauce simmer for about 5 minutes on medium heat.
- Make small wells in the sauce, then crack in the eggs. Cover the pan with a lid and let them cook on medium-low heat for no longer than 7-8 minutes. The key is to keep those yolks runny!
- Top with chopped cilantro and, if desired, crumbled feta cheese. Warm up your bread of choice and enjoy.
Shakshouka is an incredibly versatile dish in which you can add any leftover vegetables from your fridge instead of bell peppers. Though traditionally a breakfast meal, I prefer making them after a long day, as it’s a warm, hearty dish that’s ready in under 15 minutes.
Image provided by Ellie Suk