Shakshuka, shakshouka or chakchouka is a North African dish or vegetables and eggs cooked in a tomato sauce. The name is thought to originate from Arabic, meaning a mixture, or from Berber, meaning a vegetable dish. Recipes vary but this version uses eggplant for a lovely, meaty texture and olives and Feta for saltiness. It makes a nutritious, satisfying brunch or lunch dish.
This version is made on the stove-top, but the recipe can also be baked in the oven. Make it up till the eggs are placed in the vegetables and then place in a preheated oven at 350°F/180°C for 30 minutes to set the eggs and intensify the vegetable flavors.
- 2 tablespoons/30ml olive oil
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 5 ounces/100g sliced mushrooms
- 1 medium eggplant, cut into strips
- 12 pitted green olives, halves
- 1 teaspoon/5ml sweet paprika
- 1 teaspoon/ 5ml ground cumin
- ¼ teaspoon/1ml finely-chopped dried cayenne pepper or red pepper flakes
- 1 ¼ cups/300ml finely-chopped sweet tomatoes
- ¾ cup/180ml water
- 1 ounce/30g Feta cheese, crumbled
- 4 large eggs
- 1 tablespoon/15ml chopped fresh herbs, e.g. basil, oregano, marjoram or thyme
- Heat oil in a large skillet or cast-iron frying pan until very hot.
- Fry the first 8 ingredients together
- Add tomatoes and water.
- Cover and cook 10 minutes.
- Season with salt and pepper, if desired.
- Stir in Feta.
- Make 4 hollows in the vegetable mixture.
- Break an egg into each hollow.
- Cover and simmer for 5 minutes.
- Remove from heat, and leave to stand, covered, until the egg whites are set
- Sprinkle with fresh herbs. Serve.