The perfect mixture of protein-rich ingredients for the perfect vegetarian shak-shoooook-ah!
Offered in many shapes and sizes, this dish is likely of Tunisian or Yemini origin while the name is thought to originate from Arabic meaning “mixture”. Ultimately, Shakshuka is a dish where eggs are poached in a rich tomatoe sauce. By simply combining a few tasty ingredients, you will be ready to serve a delicious meal to get the day started.
Last weekend was the first time experimenting with shakshuka and added a number of rich ingredients to fuel us for a day of exploring. In addition to the eggs, we included a can of cannellini beans to add some extra fibre and protein.
You can also serve warm naan bread to compliment this dish perfectly. It is easy to make a small batch at home, or simply warm up store-bought bread in the oven for a few minutes.
- SHAKSHUKA EGGS INGREDIENTS
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 onions finely diced
- 2 cloves garlic, minced
- 1 cup of finely chopped tomatoes
- ¼ cup tomatoe paste
- 1 can of cannellini beans, drained
- 1 tablespoon chilli powder (hot or mild)
- Black pepper
- 4 eggs
- Feta cheese
- Variety of herbs (oregano, thyme, parsley)
SHAKSHUKA EGGS INSTRUCTIONS
- Use a large frying pan to heat butter and oil. Once butter is melted, add the finely diced onion. Cook over medium-low heat, stirring regularly until onion is soft and lightly browned, which may take 45 – 60 minutes.
- Add the minced garlic, chopped tomatoes, tomatoe paste and beans. Also add chilli powder, salt and black pepper to taste. Turn the temperature up a little, and allow the sauce to simmer for about 10 minutes.
- Make 4 wells in the pan and crack in the eggs evenly. Crumble feta on top the eggs and sprinkle with your favourite herbs. Reduce the heat to medium-low and cover with a lid. Allow to steam until eggs are cooked to your liking.
- Enjoy fresh with warm naan bread and a cup of green tea!