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Shakshuka

This spicy, ratatouille-style tomato and onion purée can be eaten on its own or to accompany other dishes. Here, I've baked it in individual ramekins, topped with an egg.

This recipe originated in North Africa and has spread all around the Mediterranean.

3,0894/5 for 3 ratings

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Last modified on: January 19^th 2020

For 4 people, you will need:

1 1 kg tomato
2 100 g onion
3 4 tablespoons olive oil
4 2 tablespoons spices for couscous
5 4 eggs
Total weight: 1,390 grams

Change those ingredients for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
28 min.	1 hour 10 min.	1 hour 38 min.

Keeping: A few days in the fridge, covered with plastic film.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 5 min.

Rinse and dry 1 kg tomato, remove the hard stalk end and cut into quarters.

Stage 2 - 5 min.

Prepare 100 g onion and chop finely.

Stage 3 - 2 min.

Pour 4 tablespoons olive oil into a large pan on medium heat. When good and hot, add the chopped onion, salt and pepper and cook for 1 minute without colouring.

Stage 4 - 2 min.

Add 2 tablespoons spices for couscous, mix well and cook for 1 or 2 minutes, stirring frequently. This will bring out the flavour of the spices.

Stage 5 - 2 min.

Add the tomatoes, salt and pepper. Stir briefly, cover and turn down the heat.

Stage 6 - 40 min.

Leave to simmer like this for about 40 minutes.

Stage 7 - 5 min.

Take off the lid, remove and discard the tomato skins .

This is not essential, but it is much pleasanter to eat without the skins.

Stage 8 - 20 min.

Leave uncovered to reduce to the consistency of a fairly thick purée.

Check the seasoning and your basic shakshuka is ready.

Stage 9 - 5 min.

Shakshuka with baked eggs

Preheat the oven to 390°F (200°C).

Divide the shakshuka between 4 ramekins, filled to halfway.

Stage 10 - 2 min.

Make a hollow in the centre of each ramekin with a small spoon.

Stage 11 - 4 min.

Separate the whites from the yolks of 4 eggs.

Pour an egg white into each ramekin and bake...

Stage 12 - 5 min.

...until the white is set (about 5 minutes).

Turn the oven off.

Stage 13 - 1 min.

Slip an egg yolk onto each ramekin and put back in the oven for 1 or 2 minutes, just to heat the yolk through.

Stage 14

Your shakshuka with baked eggs is ready.

Remarks

There are no sweet (bell) peppers in this shakshuka, at least in the Algerian version which inspired my recipe.

You can peel the tomatoes before cooking, if you prefer. If you do, Step 7 is unnecessary.

The longer the shakshuka simmers, the better it will be, so feel free to cook it for longer, but on even lower heat.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,073 Kcal or 4,492 Kj	36 gr	50 gr	81 gr
54 %	14 %	5 %	12 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
77 Kcal or 322 Kj	3 gr	4 gr	6 gr
4 %	1 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
268 Kcal or 1,122 Kj	9 gr	12 gr	20 gr
13 %	3 %	1 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 7.94 €
Per person : 1.99 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Tomato: You can get more informations, or check-out other recipes which use it, for example: Salade Niçoise, Lebanese Tabbouleh, Pan bagnat, Hot tomato sauce, Prawn salad with a crunch, ... All
	Onion: You can get more informations, or check-out other recipes which use it, for example: Mexican ceviche, Artichoke hearts forestier , Gratin Parmentier, Comtoise stuffed tomatoes, Seven-hour lamb, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Poached eggs, Traditional nutty choc-chip cookies, Yeast-based flaky dough (for croissants), Eggs with tomatoes and courgettes, Muffin dough, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Confit of carrots with bacon, Potimarron and leek soup, Green parsley sauce, Pasta with mushrooms, Ratatouille, ... All

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