Shakshuka: The Russian comfort dish

With the way things are going nowadays we all have more time on our hands and no idea what to do with it. I’ve taken to cooking and I personally love a delicious, easy bowl of comfort food.

Shakshuka is an amazing dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic with a variety of spices depending on the family you ask. The dish has been made in Mediterranean cultures for centuries.

Once you’ve made the basic recipe you can even adjust it to your liking by adding lamb mince, toasted whole spices, plain yogurt or fresh herbs. In Italy a similar dish is made (with different spices) called “Eggs in Purgatory”

Shakshuka Recipe

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Recipe by Dominique WhiteCourse: DinnerCuisine: GlobalDifficulty: Easy

Prep time

10

minutes

Cooking time

20

minutes

Servings

4

Total time

30

minutes

Ingredients

  • 1 large onion, diced

  • 1 bell pepper, diced

  • 2 cloves garlic

  • salt and pepper

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • 1 teaspoon mixed herbs

  • 1/2 teaspoon ginger

  • 1 tin tomatoes

  • 4 eggs

  • 4 baked potatoes

  • freshly parsley (optional)

Method

  • To start, bake your potatoes so they are ready when the sauce is finished.
  • Fry the diced onion until it’s soft and translucent.
  • Finely chop the garlic and dice the bell pepper, add this to your pan and allow it to sweat
  • Mix in the cumin, paprika, mixed herbs, ginger and salt and pepper.
  • Add the tin of diced tomatoes and allow to cook on medium for five minutes.
  • Make four little wells in the sauce and break the eggs into each of them.
  • Place a lid on the pan, turn it down to low and allow the eggs to cook to your liking.
  • Place a single baked potato into a bowl, cut open, season with salt and pepper.
  • Place a liberal helping of sauce onto the baked potato and an egg for each person.
  • If you’re feeling fancy garnish with fresh parsley.

Notes

  • You can substitute the potatoes for rice, couscous or toast.

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