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.
37 K 3.3/5 (8 reviews)
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Last modified on: January 19th 2020
For 4 people, you will need:

Change to the quantities for:
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.
Shakshuka
Rinse and dry 1 kg tomato, remove the hard stalk end and cut into quarters.

Stage 2 - 5 min.
Shakshuka
Prepare 100 g onion and chop finely.

Stage 3 - 2 min.
Shakshuka
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
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
Add the tomatoes, salt and pepper. Stir briefly, cover and turn down the heat.

Stage 6 - 40 min.
Shakshuka
Leave to simmer like this for about 40 minutes.

Stage 7 - 5 min.
Shakshuka
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
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

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

Stage 11 - 4 min.
Shakshuka
Separate the whites from the yolks of 4 eggs.

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

Stage 12 - 5 min.
Shakshuka
...until the white is set (about 5 minutes).

Turn the oven off.

Stage 13 - 1 min.
Shakshuka
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
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 recipe40 RDI=10 %50 RDI=5 %80 RDI=10 %1,070 RDI=50 %4,490 RDI: 50 %
Per 100 g2 RDI=1 %3 RDI=0 %5 RDI=1 %80 RDI=4 %320 RDI: 4 %
Per person9 RDI=3 %10 RDI=1 %20 RDI=3 %270 RDI=10 %1,120 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg
How much will it cost?
  • For 4 people : 7.95 €
  • Per person : 2.00 €

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