Shakshuka for AoL Lifestyle
I’ve written a Peckham-influenced shakshuka recipe for my column on AoL Lifestyle. Shakshuka is a classic Middle Eastern dish of peppers, onions and poached eggs – it’s pretty intensely flavoured when it comes down to it, especially super-charged Peckham-style with scotch bonnet chilli and thyme. This is one of my favourite weekend brunches; head over to Lifestyle for the recipe.
Category: AoL Lifestyle, Breakfast, Brunch, Eggs, Vegetables 15 comments »
November 11th, 2011 at 1:49 pm
Yay! I just had shakshuka for the first time at brunch at Nopi at the weekend and it was delicious. So excited to have a recipe from you to try it.
November 11th, 2011 at 1:50 pm
Fab, I hope you enjoy it.
November 11th, 2011 at 2:47 pm
Hi Helen,
Being as i am a self-crowned shakshuka expert… i can say your recipe is pretty damn good. I do have one variation i’ve recently discovered which takes it to a whole new sphere, and it may sound strange but trust me, it works: tinned smoked mussels. It just gives the whole thing a deep, smokey woah! factor.
November 11th, 2011 at 2:49 pm
Wow. And, phew! I’m glad I’ve passed the test. I will give the mussels a go; it’s often the strangest ideas that are the best isn’t it?
November 11th, 2011 at 7:24 pm
I live in Morocco and cook Taktuka, the same, but often served at room temperature with no eggs as a starter.
November 11th, 2011 at 11:13 pm
that looks pretty darn good! i’m no shakshuka expert (this is only the second time i’ve heard of it) but I love how it looks and how it sounds (though I may be pronouncing it wrong).
November 15th, 2011 at 1:12 pm
an amazing recipe! looks great!
November 15th, 2011 at 1:14 pm
Cheers!
November 16th, 2011 at 3:12 pm
it looks superb. delish. my Tunisian friend taught me how to make this and i am in love. eggs and tommies for brekkers- it is so luscious. and your version is so full of texture. x s
November 16th, 2011 at 3:14 pm
Thanks Shayma! x
November 17th, 2011 at 12:42 pm
I’ve had poached eggs so many different ways, but never this dish which is intriguing and so colorful. Can only imagine the flavors.
November 17th, 2011 at 12:48 pm
No need to imagine, just cook it!
January 14th, 2013 at 4:32 pm
Dearest Helen, could you please post the entire recipe? I am dying to try out this dish, but cannot find it anywhere online… Thanks!
January 15th, 2013 at 12:36 pm
Hi Sarah, I can’t I’m afraid as I don’t have it to hand. The Ottolenghi one online is good though!
January 17th, 2013 at 2:50 pm
ha! I found the recipe. I may get in trouble. We’ll see. Hope you enjoy it.
Shakshuka (serves 4)
1 onion, cut in half and sliced
6 spring onions, sliced on the diagonal into inch long pieces
2 red peppers, sliced
2 yellow peppers. sliced
6 tomatoes, chopped roughly
5 cloves garlic, sliced (don’t worry about getting them too thin)
1 teaspoon ground cumin
1 scotch bonnet chilli, finely chopped
1 tablespoon thyme leaves
3 teaspoons dark brown sugar
4 eggs
Coriander, chopped
A few spring onion slices for garnish
Oil for frying
Crusty bread, to serve
Heat a few tablespoons of oil in a large, high-sided frying pan and when hot, add the onions. Cook, stirring, on high heat for a few minutes, until they start to soften. Add the peppers, chilli, sugar, garlic and thyme and cook, stirring often, until the peppers are starting to soften and caramelise (about 10 minutes).
Add the tomatoes, cumin, a good couple of pinches of salt and pepper and 100ml water. Cook this on a medium heat for about 10-15 minutes, or until it’s a nice thick mixture.
Make some little wells in the mix and carefully break an egg into each one. Cover and cook gently on a low heat until the eggs are just set.
Sprinkle with coriander and the spring onion slices. I like to add an extra grind of black pepper too. Scoop each egg onto a plate with some of the surrounding mixture and serve with the crusty bread.