Shakshouka

Also known as ‘Turkish Eggs’, this dish is eggs poached in a spicy tomato sauce, served with garlic yogurt, coriander and pitta bread or Turkish flatbread known as lavash. It makes a great meat-free lunch or suppertime dish.

RECIPE INFO

Serves 2

Preparation Time
min

Cook time
min

Rating
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Have you tried this recipe?
Click the stars to rate it.
Cook's NoteLavash is a style of Turkish flat bread that you will find in Turkish grocery stores and bakeries.
Share this recipe
Print
Email this recipe

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 red or yellow Romano pepper – deseeded and thinly sliced
  • 1 medium onion – finely chopped
  • 2 garlic cloves – crushed
  • 1 Jalapeño (medium-hot green) chilli – deseeded and finely chopped
  • 1 teaspoon cumin seeds – lightly crushed
  • 400g can chopped tomatoes
  • A pinch of saffron strands
  • 1 teaspoon harissa paste
  • 4 medium free-range eggs
  • 50g feta cheese – crumbled
  • A small pinch paprika
  • 1 small bundle coriander sprigs – roughly torn
  • A few slices Jalapeño chilli – to garnish
  • Salt and freshly ground black pepper

For the garlic yoghurt:

  • 100g whole milk natural yoghurt
  • 1 fat garlic clove – crushed
  • 1 tablespoon extra-virgin olive oil
  • Pitta bread or Turkish flatbread, to serve

 

METHOD

Heat the oil in the shallow casserole. Add the Romano red pepper and cook for 3 minutes until it begins to soften.

Stir in the onion, garlic, green chilli and cumin seeds, cover with the lid, and cook over a low heat for 10 minutes until everything is soft.

Uncover the casserole and stir in the tomatoes, saffron and harissa paste. Simmer gently for 20-30 minutes until the sauce has reduced and thickened nicely, and is not watery. Season to taste with salt and pepper.

Make 4 shallow dips in the tomato mixture. Break one of the eggs into each dip and season them lightly. Cover with the lid and simmer gently for 8-10 minutes until the whites are set but the yolks are still slightly runny.

Meanwhile, mix the yogurt, garlic and olive oil together with a pinch of salt to taste.

Uncover the eggs and sprinkle with the feta cheese, paprika, coriander sprigs and chilli slices. Serve with the pita bread or Turkish flatbreads.

RECOMMENDED PRODUCTS