You can make this for an elegant brunch for company or you can eat it while hungover in your pyjamas. Either way, this is a delicious and easy way to start your day! The eggs will satify your hunger and the spicy tomatoes will get your juices flowing! This version is pretty mild, but another 1/2 teaspoon of ras al hanout or a touch more chili powder would amp it up.
There’s nothing stopping anyone from adding other delectable ingredients: zucchini, eggplant, chunks of haloumi… Tell me what your version is like!
Shakshuka with Feta and Olives
- large skillet
- 2 tbsp olive oil
- 1/2 medium onion, finely diced
- 2 to 3 cloves minced garlic
- 1/2 green bell pepper, chopped
- 1 tsp
ras al hanout
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/4 tsp chili powder
- 1/2 tsp kosher or sea salt
- fresh ground black pepper to taste
- 4 large ripe tomatoes, chopped
- 1 tbsp tomato paste
- 1/2 cup air cured black olives, pitted
- 1/2 cup crumbled feta cheese
- sprigs of flat leaf parsley, roughly torn
- 1/2 tsp sumac for sprinkling
- 6 large eggs
- Heat up oil in a large skillet on medium high. Fry onions until translucent.
- Add garlic and fry with onions for 1 minute.
- Add peppers and fry until bright green in colour, about 2 minutes.
- Add spices and salt and pepper and fry for a few seconds for the spices to bloom.
- Add tomatoes and cook until tomatoes are broken down.
- Add tomato paste. Cook until sauce is thickened, about 5 to 7 minutes.
- Add olives.
- Crack eggs on top sauce and reduce heat to medium.
- Cover until eggs are cooked to your liking.
- Sprinkle with feta, parsley and sumac. Serve with pita.