Shakshuka is probably the biggest trending brunch option at the moment! Have you tried making it at home yet? Using Levantish Harissa Paste, you can - and only in 30 mins! It is a classic Levantine dish mixing poached eggs, tomatoes & spices. In fact, the word 'Shakshuka' literally means 'a mixture' in Arabic.
Four beautifully poached eggs nestled in a rich tomato-harissa stew, enriched by sweet sauteed red onions and peppers. Served with warm griddled crusty bread to scoop up a blissful medley of runny yolk, soft fluffy egg white and tasty tomato-harissa.
Shakshuka can be enjoyed as breakfast, brunch or anytime of the day. Best scooped up with warm crusty bread, but you can also choose to have it on warm toast or as a filling in soft turkish-greek pitta bread. You can also choose to garnish it with fresh herbs, pomegrantes and any cheese. We love it with feta, on a weekend as brunch with a tall glass of fresh orange juice!
1 Red Onion (Diced
3 Small Sweet Peppers (Diced)
400g Canned Plum Tomatoes
3 Tbsp Extra Virgin Olive Oil
Full Jar Levantish Harissa Paste
Handful of crumbled Feta (Optional)
Sliced Crusty Bread (Warmed)
Preheat oven to 180 degrees. Heat a flat pan at medium heat, add olive oil, diced onions and diced peppers. Keep stirring until sauteed (5 mins).
Add canned tomatoes and stir for 3 mins (breaking the larger tomatoes down slightly as you stir).
Time for the magic ingredient! Add in a full jar of your Levantish Harissa Paste and mix through with the onions, peppers, and tomatoes. Turn the heat to low and cook for 2 mins whilst stirring.
Add 200ml water, mix through and turn the heat to medium-low and simmer for 8-10 mins until the mixture thickens
Using the back of a large spoon, 'dig four wells' into your mixture at equal distances - ready for your eggs! TIP: Only do this when your mixture has thickened otherwise the eggs will not sit properly.
Crack your eggs directly into the well. Simples!
Time to let the oven do the rest of the work! Place in for 6 mins until the egg whites becoming opaque, but the yolk is still runny. Take out of the oven and garnish with feta, fresh herbs, etc as you wish. Serve with lovely warm crusty bread and enjoy your well deserved weekend brunch!