Shakshuka is a healthy and tasty mixture of poached eggs, tomatoes, and spices. It is a popular dish across the Middle East and North Africa, likely of Tunisian or Yemini origin. The name is thought to originate from either Arabic or Amazigh (Berber) meaning, “a haphazard mixture” or “all mixed up.” For me, this means you can feel free to add whatever combination of vegetables and flavors that you like to add interest to this dish. You could add peppers, cilantro and beans to make it a spicy Mexican version for example. Here I go for some mushrooms and courgette and serve it as a hearty Sunday Brunch for 4. This dish is filling and also great if you are following a low carb, high protein diet.
2 Tbs Extra Virgin Oil
1 Sliced and Chopped White Onion
1 Large Courgette, sliced into circles
200g Chopped Mushrooms of your choice
1 Can Chopped Tomatoes
4 Large Free Range Eggs
2 tsp Paprika
1 tsp Cumin
1/4 tsp Chili Powder (optional)
Pinch of Maldon Salt and freshly Ground Black Pepper, to taste
Garnish with Fresh Flat-leaf Parsley, roughly chopped
- 1.Fry onion in the Olive Oil, in a large frying pan, until soft.
- 2.Add the courgette and continue to fry for a few minutes, before adding the mushrooms.
- 3.Add the spices and stir in.
- 4.Continue to cook the mixture, until the liquid from the mushrooms evaporates and then add the tomatoes.
- 5.Add the seasonings and turn down the heat.
- 6.Crack 4 eggs and place on top of the mixture. Cover it with a lid and allow to simmer for around 20 minutes or until the eggs are cooked properly.
- 7.Garnish with Parsley and enjoy.