Words & Photography
by Jessica Godfrey
Shakshouka is my go-to for lazy weekend mornings, and I’ve made a few variations of the same dish. That’s the beauty of it – you can make it work with just about anything, as long as you have the basics. When desperate, I’ve used a chunky pasta sauce, or when I’m prepared and have planned ahead, I use fire-roasted tomatoes. This dish absolutely requires some good, crusty bread to mop up the sauce. It’s essential! You can also top this dish with feta, which adds a delicious creaminess.
Serves 2 (can easily be doubled)
1 large white onion, roughly chopped
1 bell pepper, chopped
2 tbsp. olive oil
2 to 4 garlic cloves, minced
1 tsp. turmeric (optional)
1 tsp. cumin
1 tsp. coriander
1 tsp. chili powder
chili flakes, to taste
28 oz. canned diced tomatoes
3 tbsp. passata or strained tomatoes.
4 free-range eggs
salt and pepper, to taste
chopped parsley, to garnish
fresh bread, to serve
1. In a large pan on medium heat, drizzle the olive oil and sauté the onion and bell pepper, until the pepper is softened and the onion is translucent.
2. Add minced garlic and seasonings, stir until fragrant – about 30 seconds. Add diced tomatoes and passata. Stir, and reduce for 10 minutes.
3. One by one, crack your eggs into a small ramekin. Use a large spoon to make wells in the mixture, and gently slide your egg into the mixture from the ramekin. Repeat for the remaining eggs. Cover, and cook until the whites are set and the yolks are cooked to your liking. I cook mine for about 5 to 7 minutes, until the whites are just set and the yolk is still runny.
4. Spoon into bowls, salt and pepper to taste, and top with chopped parsley. Serve with warm, crusty bread.