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Shakshuka

Name: Shakshuka
Prep time: 28 min
Cook time: 1 h 10 min
Total time: 1 h 38 min
Yield: 4 people
Cuisine: French
Ingredients: 1 kg tomato; 100 g onion; 4 tablespoons olive oil; 2 tablespoons spices for couscous; 4 eggs

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.

54 K 3.3/5 (8 reviews)

1 hour 40 min. difficulté

Easy

7.95 €

4 people

5 Ingredients

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

Times for this recipe

Preparation: 30 min.

Cooking: 1 hour 10 min.

All in all: 1 hour 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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.

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

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	40 RDI=10 %	50 RDI=5 %	80 RDI=10 %	1,070 RDI=50 %	4,490 RDI: 50 %
Per 100 g	2 RDI=1 %	3 RDI=0 %	5 RDI=1 %	80 RDI=4 %	320 RDI: 4 %
Per person	9 RDI=3 %	10 RDI=1 %	20 RDI=3 %	270 RDI=10 %	1,120 RDI: 10 %