Shakshuka has become a favorite meal for many of us. With North African origins, this dish is lightly spiced, easy to make and yet so versatile. It's super healthy, it's nutritious and it only calls for a few store cupboard ingredients – and less than half an hour too – so whether you're having it for brunch, lunch or dinner, it will be a success.
Here we have brought together a vegetarian Shakshuka, as well as a version with chorizo. Both serve four people, take 10 minutes to prep and 25 minutes to cook.
- Special thanks to Tesco for sharing this recipe with us, and for more baked eggs recipes be sure to check out our page.
Jamie Oliver's shakshuka recipe
Jamie Oliver's description of his shakshuka recipe is: 'my super-easy shakshuka – gorgeous coddled eggs in a beautiful veg-packed sauce – is just the thing for a healthier brunch that’ll set you up perfectly for the weekend. There’s no faffing around when it comes to this dish – simply throw everything in a pan and wait for the magic to happen.' So you have to give it a try.
- 2 red onions
- 4 garlic cloves
- Olive oil
- Ground cumin, one teaspoon
- 4 mixed-colour sweet peppers
- 2 x 400g tins of quality peeled plum tomatoes
- 4 free-range eggs
- Fresh flat-leaf parsley
- Natural yogurt, four tablespoons
1. Peel and finely slice the onions and garlic, then place in a large non-stick frying pan on a medium heat with one tsp of oil. Sprinkle over the cumin and cook for five mins, or until the onions have softened slightly, stirring regularly.
2. Deseed and finely slice the peppers, add to the pan and cook for 10 to 15 mins, or until soft and sticky.
3. Tip in the tinned tomatoes, along with one tin's worth of water, breaking the tomatoes up with a wooden spoon. Season with a little sea salt and black pepper, give everything a good stir, then turn the heat down to low and leave to bubble away for 10 mins or until thickened and reduced.
4. Spread the veg sauce out evenly in the pan, then use the back of a spoon to push and dig out four little pockets. Crack an egg into each one, then cover with a lid or tin foil and cook for three to five mins, or until the whites are set but the yolks are still runny (cook for longer, if you prefer).
5. Pick and roughly chop the parsley, then scatter over the dish, and dollop over the yoghurt. Delicious served with toast or flatbreads for mopping up the juices.
How to make Shakshuka with chorizo
Making Shakshuka with chorizo is the ultimate indulgence and makes the perfect brunch or quick and easy weekday dinner that the whole family will love. Serve yours with a big chunk of sourdough bread for extra deliciousness. And if you're going all out, you could add a little feta...
Thanks to Aldi for this recipe
- 1 large brown onion1 red pointed pepper
- 1 x 200g Spanish chorizo ring
- 3 garlic cloves
- 1 green chili, approximately 10g
- 1 heaped tsp paprika
- 1 tsp ground cumin
- 35ml olive oil
- 2 x 400g tins chopped tomatoes
- 5g fresh parsley
- 5g fresh coriander
- 4 organic eggs
1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
2. Peel the onion, then cut it in half and slice it thinly. Now cut the red pepper in half lengthways, removing any seeds and slicing it thinly. Peel and mince the garlic. Chop the chili finely, along with the seeds you removed earlier.
3. If you've got a wok, use it – otherwise a large frying pan will do perfectly well, Sauté your onions and peppers on a low heat for three minutes in the olive oil, being careful not to burn it. Slice up the chorizo and add it to the pan; sauté for another three minutes.
4. Add the paprika, cumin, garlic and chili and sauté for another minute, then pour in the tomatoes.
5. Season with salt and black pepper and bring the Shakshuka to a simmer.
6. Chop the parsley and coriander and add to the pan, then simmer for five minutes. Transfer the Shakshuka to an ovenproof dish. Crack the eggs on the top.
7. Oven bake for around 10 minutes – or until the eggs are just set. Serve immediately.
8. Serve with warmed, crunchy baguettes, a dollop of Greek yogurt and grated cheddar cheese.