Smoky Shakshuka

This recipe is inspired from one of my favorite cookbook author, Yotam Ottolenghi. What I like about this recipe is it can be vegetarian, without the bacon. It can also be a paleo, high protein diet.
While we are at this, it is also gluten-free and lactose-free 🙂 Besides that it also photographs stunningly, the velvety red tomato contrasting against the silky white and soft runny egg yolks.

My version is a smoky sexy one, tuned it up using smoked paprika and liquid smoke. If you like it spicy with an ommph-pa-pa, add chili or cayenne pepper!

Smoky Shakshuka

Serves: 2-4

Ingredients

  • 2 tbsp oil of choice
  • 1 tbsp smoke paprika
  • 1 tsp liquid smoke
  • 1 tsp sumac (optional)
  • 1 tbsp cumin powder
  • 2 tsp chili powder (optional)
  • 2 tsp tomato paste
  • 1 large peppers cut into 0.5am dice
  • 3 garlic cloves, diced
  • 1 large onion, diced
  • 1 canned chopped tomatoes
  • 1 cup water
  • 4-5 free range eggs
  • Salt and pepper
  • Coriander for garnish
  • Crispy bacon (optional)

Method

  1. Heat oil in large frying pan over medium heat and add the onion, garlic and capsicum. Stir and cook for about 8-10 minutes until peepers has softened. Add the tomatoes, water, cumin, paprika, sumac, chili powder if using, salt, pepper and liquid smoke. Let it simmer and
  2. Over low fire, make 4-5 dips in the pan. Crack an egg over each one. Simmer gently for 8-10 minutes or have the option of popping the pan into a 180C preheated oven for 10 minutes. Remove from heat and serve directly on the table for some rustic fare. Best eaten using your hands, tear up some crusty baguette and smother it with the tomato and egg sauce!!
  3. Over low fire, make 4-5 dips in the pan. Crack an egg over each one. Simmer gently for 8-10 minutes or have the option of popping the pan into a 180C preheated oven for 10 minutes. Remove from heat and serve directly on the table for some rustic fare. Best eaten using your hands, tear up some crusty baguette and smother it with the tomato and egg sauce!!

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