This shakshuka is a pan of spiced goodness! Rich, juicy tomatoes cooked with a mix of cumin, paprika and chilli make for one special sharing meal. Shakshuka is a typical Israeli breakfast but I think it's a perfect addition to any meal time, especially if you're under time constraints. The base of shakshuka is a really solid mix that can be adapted according to your tastes, I've added chickpeas and spinach in this instance for a strong veggie dish, but you could also add meats such a chorizo for a more carnivorous mealtime! The eggs can be cooked to taste, I like mine runny, so just cook them for slightly longer if you prefer a harder boil.
2 cans chopped toms
2 tbsp tomato purée, optional
Half a red onion, diced
2 cloves garlic, minced
1 red pepper, diced
1 tsp cumin
1 tsp smoked paprika
1 tsp hot chilli powder
1 can cooked chickpeas, drained
Salt & pepper
Coriander, roughly chopped
Heat a large,deep pan with a glug of olive oil over a medium flame. Add the chopped onion and sauté for a few minutes until the onion begins to soften. Add the pepper and garlic and continue to cook for 5-7 minutes or until softened.
Now add the spices and cook for 30 seconds before throwing in the chopped tomatoes tomato purée and chickpeas to pan. Fill one of the empty cans half way with water and throw that in too. Stir to combine and simmer over medium heat for 8 minutes till it starts to reduce.
Season and then taste the mixture, alter the spices if you need to according to your preference.
For runny eggs, reduce the sauce for another 5 minutes or until it's nearly at the desired consistency. Stir in the spinach, allowing to quilt into the sauce. Crack in the eggs and cover, simmer for about 5 minutes or until the whites are cooked but the yolk is soft.
Serve immediately with a sprinkling of chopped coriander.