Shakshouka is a middle-eastern dish that is often served for breakfast, but I most often serve this as a light lunch or dinner.
It is a very easy dish, and I always have the ingredients to hand, so it is often something I turn to when I have forgotten to get the meat out of the freezer for dinner… .
Traditionally, this is served with bread to mop up the juices. I like to serve this with a thick slice of plantain bread but you could use any bread that works for you.
- 2 tbsp coconut oil (or other fat of choice)
- 1 onion- finely chopped
- 3 garlic cloves – peeled and crushed
- 1 Serrano chilli pepper – seeded and chopped
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1btsp ground cumin
- ½ tsp turmeric
- 1 796ml/28fl oz can of diced tomatoes
- 2 tbsp tomato paste
- 1 tsp balsamic vinegar
- 1 cup chopped kale – I used organic frozen kale that I bought from Costco
- 6 eggs
- 1 handful of chopped cilantro
Preheat the oven to 190°C/375°F.
Heat the oil in a large skillet, over a medium-high heat, and add the onion. Sautee for 2-3 minutes, then add the crushed garlic. Cook for another minute or two.
Now add all the spices and the salt and pepper. Cook for a couple of minutes until the mixture is fragrant.
Add the tomatoes, tomato paste, honey and balsamic vinegar. Cook for around 15 minutes, stirring occasionally, until it is a thick, rich tomato sauce.
Add the kale and cook for another 5 minutes.
Taste the salt and adjust the seasonings as necessary.
Spoon the sauce into a large ovenproof dish.
Using the back of a spoon, make 6 wells in the sauce, and crack an egg into each one.
Bake in the oven for 10-15 minutes until the egg-whites are set but the yolks are still runny.
I spooned it into large flat soup-plates, taking care not to break the yolks on the eggs:
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