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28 April 2015 @ 09:44 am
Shakshuka With A Twist  
Believed to be Tunisian in origin (if you believe wikipedia anyway!), this is a popular Israeli dish that is often eaten for breakfast. Why shakshuka with a twist? Because I happened to have plenty of fresh coriander in the house, and I don't tend to cook with chili powder unless I feel a recipe desperately needs it, so I modified the original recipe to have a mild curry flavour with plenty of coriander. I also added mushrooms. You don't have to do that though; I've included instructions for both variations below. Serves two.


  • 1 onion, finely diced

  • 1 clove garlic, finely diced or minced

  • 1/2 bell pepper (any colour), chopped small

  • 8 mushrooms, sliced

  • 2 x 400g tins chopped tomatoes

  • 1/4 cup tomato puree

  • 4 eggs

  • Oil for frying

  • Seasonings: 1 tsp each paprika, mild curry powder, cumin seeds and brown sugar, with salt, pepper and fresh coriander to taste


  • Fry onion and garlic in a little oil until softened

  • Add pepper and mushrooms and fry until just cooked

  • Add chopped tomatoes, tomato puree and seasonings and stir thoroughly

  • Simmer for 10 minutes until starting to reduce

  • Break eggs over mixture, making sure they are spaced evenly

  • Cover with lid and simmer for 7 minutes or until eggs are poached to your liking

  • Serve immediately garnished with fresh coriander if liked, with crusty bread to mop up the juices


  • If you mix your seasoning blend and chop your vegetables earlier in the day, this is a very easy dish to pull together for a quick and filling supper.

  • Taste the sauce before breaking in the eggs in case it needs adjusting.

  • Crack all four eggs into individual cups ahead of time so you can pour them in rapidly and ensure they cook equally (plus if you're clumsy like me you won't risk getting eggshell in your shakshuka!)


  • Use 1 whole bell pepper and omit the mushrooms for a more traditional dish.

  • If you want to follow a more traditional recipe, or you don't like coriander, replace the spice blend with: 1 tsp each paprika, chili powder, dried cumin and brown sugar, with salt, pepper and cayenne pepper to taste.