Shakshuka is another one of my favourite comfort dinners, particularly at the weekend when I’ve got a little bit more time to put some extra oomph into my meal! There are maaaany variations of this recipe out there, and this is a very basic one, but the fun is you can customise it to your heart’s content! Essentially its a dish of eggs cooked in a tomato based sauce, and its really easy to whip up. Its a hearty, clean meal that is perfect for vegetarians too! I love having this with a side of avocado on toasted rye, just for an extra serving of carbohydrate in my meal (as I’ve said before I tend to spread my carbohydrate intake throughout the day, with special focus on increased intake after my workouts).
Recipe (Serves 1):
- 2 whole eggs
- 1 400ml tin of chopped tomatoes
- 1 white onion, diced
- 1 tsp of tomato puree
- 1 garlic clove, finely diced
- 1 handful of spinach, roughly chopped
- Spices: Paprika, Mild Chili Powder – 1 tsp each
- Optional Toppings: Feta cheese (crumbled on top at the end so it melts…YES.)
- Optional Extras: Vegetables can be easily added to this – I would recommend adding some finely chopped mushrooms or bell peppers, or having a side of vegetables of your choice on the side. You don’t want to overload the pan as you want enough space so the eggs have room to cook, so vegetables on the side tends to be easier.
- Prepare your vegetables by dicing the onion into fine pieces, and any other veggies you plan to add in. Wash and chop the spinach leaves.
- Heat 1 tbsp of olive oil in a pan on medium heat, then fry the diced onion and garlic until the onions are translucent.
- Add the spices, and mix well so the onions are coated. Continue to cook for another 1-2 minutes
- Add your tinned chopped tomatoes, tomato puree, and spinach. Mix well. The spinach will wilt as you cook the sauce which is what you want.
- Add the chopped veggies at this stage if you are including them. I recommend adding small handfuls at a time as you don’t want the pan to overflow when you add the eggs.
- Cook your tomato sauce for another 2-3 minutes, allowing the liquid to reduce slightly. There should be enough tomato sauce to cover the base of the pan at about two thirds of the depth of the pan. Reduce the heat if the liquid is disappearing too quickly!
- Now its time for your eggs! Create two little wells in the tomato base using a spoon. Crack each egg individually into a ramekin, and one at a time, place the egg into the well.
- Cover the pan and turn down the heat to almost a simmer.
- Now you wait! But not for long. I recommend checking the eggs every 5 minutes. You’ll know they’re cooked when the egg white is no longer clear, but white and solid around the yolk. This usually takes about 15 minutes for me!
- Now for your finish! Turn off the heat, and if including, sprinkle your crumbled feta cheese on top, and give the dish a couple of minutes to cool and allow the feta to melt.
- Dish out the shakshuka into a bowl or plate, or if you’re reallllly hungry…just grab a knife and fork and eat it out of the pan!
Enjoy guys, this dish is so warm and comforting and full of natural goodness! Let me know how it turns out for you!