Easy Shakshuka Recipe (One Pan)
A comforting brunch or last minute dinner, you need to try this Easy Shakshuka recipe. The word Shakshuka means “all mixed up” in Arabic, so you don’t need to worry about this recipe being perfect or looking pretty! Plus, it’s all cooked in one pan making life easy with minimal effort (and tidy up time)!www.ayurvedawithrebecca.comEffect on Doshas: VK- P+
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic ((minced))
- 1 small brown onion ((finely diced))
- 1 red bell pepper ((finely diced))
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chilli flakes ((optional))
- 2 tbsp tomato paste
- 1 tin chopped tomatoes
- 200 g cherry tomatoes ((optional))
- 1 veggie stock cube
- 1 handful coriander leaves ((chopped))
- 6 eggs
- sprinkle feta
- sourdough bread
Instructions
- Preheat the oven to 180
- In an oven proof pan, heat olive oil and add finely diced garlic, onion and red pepper
- Cook for 3-4 minutes and add in spices and stir to combine
- Next, add tomato paste, chopped tomatoes, cherry tomatoes (if using), chopped coriander leaves and crumble in a veggie stock cube
- Stir everything together and let the sauce simmer for about 5-10 minutes
- Next, use a spoon to gently make wells in the pan and crack each egg into its own well
- Continue to simmer with the lid on until the eggs have turned white
- Then, (carefully!) put the pan in the oven for to bake for about 10 minutes - make sure the egg whites are completely cooked and the yolks are to your liking (check about halfway through to avoid overcooking)
- When ready, take the pan out and place it on a heat proof surface (like stove top or chopping board) and sprinkle with feta and a little extra cilantro
- Serve in a bowl with some toasted sourdough loaf on the side and a little rocket salad
Notes
- I like adding in some whole cherry tomatoes when making the base sauce in this recipe as it gives it a fresh juicy flavour! The recipe still works without them
- Feel free to substitute the coriander leaves for either basil or flat leafed parsley
- How many eggs you use will depend on the size of your pan - I usually fit 4-6
- Chilli powder optional in this recipe - it's a great addition for Kapha types but Pittas should omit
- I LOVE putting some roast baby potatoes or sweet potato cubes (usually left over from another recipe) in this recipe to make it a more substantial meal - just add them while the sauce is simmering!
- If you are feeling fancy, adding prawns too (also while the sauce is simmering) is AMAZING!
- It's important to use an oven safe pan for baking the shakshuka
- Also - take care when transferring the pan to and from the oven - it is heavier than you think!