Hi everyone and welcome back to my channel Today I’m sharing with you how to make Shakshuka.
Shakshuka is a Mediterranean dish of eggs pouched in a sauce of tomatoes, peppers, onions,
and spices that can be served for breakfast, lunch, or dinner. So if you would like to
learn how to make this for brunch this weekend then lets started. The first thing you want to do is get a heavy
based pan, like a cast iron skillet over medium heat with a tablespoon of oil. I like to use
a heavy based pan for this recipe as it provides really great heat distribution which is important
when we come to cook the eggs. Cut the ends off an onion and cut it in half.
This recipe serves two so we only need to use half of an onion. If you would like it
to serve more then just double or triple the recipe. Dice the onion into small pieces,
and scoop up with the knife and place into the hot pan. Give the onions a stir and let
them cook while we prepare the red pepper. If you would like the recipe for this Shakshuka
it will be listed in the information box as well as on my website with a bunch of other
recipes, just click the link on the screen now. Cut the red pepper in half and remove
the seeds. Dice the pepper into a similar size as the onions and place into the pan.
Give it a stir and cook for a few more minutes. While the onion and red pepper are cooking
crush a clove of garlic with back of a knife and remove the peel. Dice the garlic finely
with a knife or you can use a garlic crusher. Add the garlic to the pan and stir. The garlic
gets added last as it will brown too quickly if it is added with the onions. Cook everything
for another minute or so just until everything has softened and browned. To give this dish a lot of flavour we’re
going to add a few spices. Cumin for a deep earthy flavour, paprika for a smokey flavour.
And cayenne pepper to add some heat to this dish. If you don’t like things spices then
just leave the cayenne out. Add the spices to the pan cook for 30 seconds or so until
fragrant. Lastly for the sauce we need some tomatoes.
I’m using a tin of diced Italian tomatoes, just pour that straight into the pan. Alternatively
if they are in season you can use fresh tomatoes. Just cut them up into chunks and add to the
pan to cook down. Turn the heat down to low and simmer the sauce for about 20-30 minutes
to allow all the flavours to mingle and for the liquid to cook down. When the sauce has thickened up it’s time
to add the eggs. I usually use two eggs per person but you can use however many you would
like. Use a small spoon to hollow out a space for the egg, and crack the egg into the gap.
If you’re worried about getting shell into the dish then just crack your egg into a small
dish first. Continue doing this three more times around the pan, evenly spacing out the
eggs. The eggs will take about 10-15 minutes to
cook, depending if you like a runny yolk or not. Keep the heat on low and place a lid
over the pan to trap the heat. When you are ready to serve the shakshuka
run your knife through some italian flat leaf parsley or coriander or cilantro. Both work
well with this. Sprinkle the herbs over the shakshuka and serve immediately with some
crusty bread to dip in the sauce. This is a great weekend brunch recipe, or
even a weeknight dinner. Let me know if you make this and send me a picture! If you have
any questions just leave me a comment below and I will get back to you. I hope you enjoyed
this recipe, if you have any requests for recipes you would like to see on channel just
leave me a comment letting me know. For other breakfast recipes try this Stuffed
French Toast, or eggs benedict. Thank you for watching, I hope you enjoyed
this recipe and I will see you in my next video. Bye.