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.
This recipe originated in North Africa and has spread all around the Mediterranean.
44 K 3.3/5 (8 reviews)
1 hour 40 min.
Easy
12 people
5 IngredientsLast modified on: January 19th 2020
For 12 people, you will need:
- 1
3 litres tomato - 2
300 ml onion - 3
12 tablespoons olive oil - 4
6 tablespoons spices for couscous - 5
12 eggs
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 1 hour 10 min.
All in all: 1 hour 40 min.
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 3 litres tomato, remove the hard stalk end and cut into quarters.
Stage 3 - 2 min.
Pour 12 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 6 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.
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.
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.
Stage 12 - 5 min.
...until the white is set (about 5 minutes).
Turn the oven off.
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.
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 | 110 RDI=40 % | 150 RDI=10 % | 240 RDI=40 % | 3,220 RDI=160 % | 13,480 RDI: 160 % |
| 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 % |
How much will it cost?
- For 12 people : 23.85 €
- Per person : 2.00 €
Change currency: 
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)
Tomato
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Onion
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Olive oil
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Egg
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