An easy recipe for lunch or quick dinner!

Shakshuka originates from the Middle East and North Africa. In Israel, it is a traditional dish often served for breakfast. They enjoy it as a spicy and filling start for the day with fresh pitta bread on the side. However, it also makes an excellent lunch or quick dinner, as it takes only around 30 minutes to prepare.

Shakshuka is a one-skillet recipe of eggs baked in tomato sauce spiced with cumin, paprika and coriander. It is super easy to make. All you need is some basic ingredients that you may already have in your kitchen wardrobe. Quite often the dish is made from vegetables, but chickpeas, lentils, sausage, feta or olives can also be added to the dish.

Tomato, eggs and spices form the core of the dish and I would not leave any of them out from the recipe. Otherwise, there is a lot of room for variation. You can swap chickpeas to lentils, add chorizo, red pepper or other vegetables such as zucchini. Shakshuka is easy to vary for your own taste – there are as many versions as there are cooks who have embraced it.

This one strays from more traditional renditions by adding crumbled feta cheese which makes the dish a bit softer and creamier. Chickpeas are also a good addition to this dish as they are a great source of plant-based protein.

Enjoy the recipe and share your comments on the below!

Ingredients:

1 onion, diced
2 tbsp olive oil
200g canned tomatoes (whole)
200g ready chickpeas
4 eggs
70 g feta cheese
40 g capers
1 tsp honey
Fresh cilantro or parsley
Cumin
Smoked paprika
Chilli powder
Salt
Pepper

Method:

Peel and finely chop the onion.

Heat oil in a large sauté pan on medium heat. Add cumin, smoked paprika and chilli powder, and cook for 1 minute while stirring. Add onion and cook until it becomes translucent.

Add canned tomatoes to the pan. Rinse the empty can with water and add ½ dl water to the pan.

Season with honey, salt, and pepper. Add rinsed chickpeas and capers. Let it simmer for 15 minutes.

Make four small wells in the sauce with a large spoon. Crack the eggs into each well. Cover the pan and cook for 5 – 8 minutes, or until the eggs are done to your liking.

Lastly, add the crumbled feta and fresh cilantro/parsley leaves on top. Enjoy with fresh bread.