When my parents were out for the evening and I was left to fend for myself for supper this was one of my go-to meals as a 15 year old.
Little did I know back then how ideal this is for a student meal. Wholesome, hearty, super quick and easy. I've added various Middle Eastern spices to bring the true Shakshuka back to it's roots but you can use whatever you have. Additionally, like a ratatouille, this is ideal for any veg you have left over and need using, just add to the tomato sauce at the start. Also one pan = less washing up!
Spiced Shakshuka
Serves 2
(notes and variations below the method)
Ingredients:
2 onions
1 tin tomatoes
1/4 tsp turmeric
1/4 cumin
1/2 tsp smoked paprika
1/2 tsp cinnamon
1 clove garlic
pinch salt and pepper
2 eggs
Method:
Finely slice the onions and cook in a medium sized frying pan with a dash of oil for 10 mins, crush the garlic and add this to the pan, cooking for a further 5 minutes until soft.
Add the tinned tomatoes along with the herbs and spices, salt and pepper, and allow to simmer for 10 minutes.
Crack in the eggs on opposite sides of the pan and poach in the rich sauce for 4 minutes with the lid on (or cover with foil).
I love to serve this with good wholemeal bread, alternatively you can serve with couscous or bulgar wheat with a green salad or on its own.
Notes and variations
Meat: add some chicken, bacon or chorizo in with the onions at the start if you fancy putting some meat in this.
Additions: add some chickpeas, beans or pulses with the tomatoes if you fancy too.