We are going to demonstrate how to cook one of the most delicious and colourful traditional Arabic cuisines. It has different origin stories; some of them are says it’s from Tunisia, whilst others claim Israel, regardless, the result is amazing.
Shakshuka is delicious, full of flavour, spicy, Middle Eastern, perfect as breakfast or lunch, fun to make, and even more fun to break a large crusty baguette or loaf and eat with friends.
Shakshuka has cinnamon, paprika, and cumin – and full of tomatoes and peppers, with the eggs then cracked into the mixture and cooked. The Arabic meaning of Shakshuka is ‘all mixed up’ which it certainly is
1 onion chopped
1 red pepper chopped
2 minced garlic cloves
3 tablespoons tomato paste
1 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon red pepper flakes
300g chopped tomatoes
Some chopped coriander
3 tablespoons of crumbled feta
1 large baguette or loaf bread
(Try our wonderful Grade A Cinnamon)
Preheat the oven to 190 degrees Centigrade.
At the same time add the onions and then the garlic and red pepper to a frying pan with olive oil and cook until soft.
Add the red pepper flakes, cumin, paprika, cinnamon, and tomato paste cooking for a few minutes.
Add the chopped tomatoes and simmer for 10 minutes, and then add the coriander.
Pour the mixture into an oven proof dish and using a large spoon make a small place to put each egg.
Then a crack an egg into each space.
Place in the oven for 10 minutes, and then before serving crumble the feta cheese and season with salt, pepper, and squeeze a little lemon juice onto it. Serve with large pieces of baguette or loaf and enjoy!