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Vegetarian Weekend Brunch — Shakshuka
A North African and Middle Eastern brunch classic — eggs poached in a rich, spiced tomato and capsicum sauce. A simple one-pan vegetarian breakfast, perfect with crusty bread on a slow weekend morning.
Ingredients
- (Serves 2)
- Onion 1/2, chopped
- Garlic 2 cloves, minced
- Red capsicum 1/2, sliced
- Yellow capsicum 1/2, sliced
- Tomatoes 2, diced
- Tomato ketchup 1 tbsp
- Cumin powder 1/3 tsp
- Paprika 1/2 tsp
- Cayenne pepper 1/5 tsp
- Mixed dried herbs 1/2 tsp (Italian mix, oregano, thyme, or parsley)
- Water 30–50 ml (adjust to thickness)
- Eggs 2
- Grated cheese
- Salt
- Pepper
Instructions
It's the weekend — time to make the shakshuka I've been craving. I first heard of this dish on a Netflix cooking competition. A contestant said they were making "shakshuka" and I had no idea what it was. As the episode went on I learnt it's a Middle Eastern dish where onion, tomato, capsicum and spices are simmered into a rich sauce, then eggs are cracked in and gently poached until the whites are just set and the yolks are still runny. Served with bread to soak it all up.
I made the vegetarian version today, and the way the different vegetables and warm spices come together is so satisfying. I even baked a no-knead European loaf to go with it 😆
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Heat oil in a pan over medium heat. Sauté the onion and garlic until fragrant, then add the red and yellow capsicum and cook until softened.
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Add the tomatoes, ketchup, cumin, paprika, cayenne, dried herbs and water. Stir to combine, then simmer over low heat for about 5 minutes until it reduces to a thick sauce.
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Use a spoon to make two small wells in the sauce, crack an egg into each, scatter over the grated cheese, and continue cooking over low heat for about 8 minutes until the whites are set and the yolks are still runny. Serve straight from the pan with crusty bread alongside.
