Shakshuka


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.
24K 8 3.3
Grade this recipe:

Last modified on: January 19th 2020

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
28 min.1 hour 10 min.1 hour 38 min.
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Step by step recipe


Stage 1 - 5 min.
Shakshuka : Photo of step #1
Rinse and dry 1 kg tomato, remove the hard stalk end and cut into quarters.

Stage 2 - 5 min.
Shakshuka : Photo of step #2
Prepare 100 g onion and chop finely.

Stage 3 - 2 min.
Shakshuka : Photo of step #3
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.
Shakshuka : Photo of step #4
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.
Shakshuka : Photo of step #5
Add the tomatoes, salt and pepper. Stir briefly, cover and turn down the heat.

Stage 6 - 40 min.
Shakshuka : Photo of step #6
Leave to simmer like this for about 40 minutes.

Stage 7 - 5 min.
Shakshuka : Photo of step #7
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.
Shakshuka : Photo of step #8
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 : Photo of step #9

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.
Shakshuka : Photo of step #10
Make a hollow in the centre of each ramekin with a small spoon.

Stage 11 - 4 min.
Shakshuka : Photo of step #11
Separate the whites from the yolks of 4 eggs.

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

Stage 12 - 5 min.
Shakshuka : Photo of step #12
...until the white is set (about 5 minutes).

Turn the oven off.

Stage 13 - 1 min.
Shakshuka : Photo of step #13
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
Shakshuka : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,073 Kcal or 4,492 Kj36 gr50 gr81 gr
54 %14 %5 %12 %
Per 100 g
Energetic valueProteins CarbohydratesFats
77 Kcal or 322 Kj3 gr4 gr6 gr
4 %1 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
268 Kcal or 1,122 Kj9 gr12 gr20 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).
Possible allergens in this recipe: Egg
How much will it cost?
  • For 4 people : 7.94 €
  • Per person : 1.99 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
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