Have you ever had shakshouka before? If not, it’s high time you cook it for brunch or dinner. This North African baked egg recipe is easy, perfect for breakfast or brunch, and can be done in one pot. But, for special occasions, try cooking it in individual cocottes to make the dining experience all the more memorable.
- Two mini cocottes, ramekins, or skillets
- Digital weighing scale
- Measuring spoons
- Vegetable knife
- Cutting board
- Saucepan or casserole
- Wooden spoon
- Baking tray
- 2 tbsp olive oil, plus extra for greasing
- 1 red or yellow pepper, deseeded and thinly sliced
- 1 medium brown onion, finely chopped
- 2 garlic cloves, crushed
- Chilli flakes
- 1 tsp cumin seeds, lightly crushed
- 400g canned tomatoes, chopped
- Pinch of saffron
- 1 tsp harissa paste
- 4 medium free-range eggs
- Salt and freshly ground black pepper to taste
- Preheat the oven to 200C. Lightly grease two ramekins or mini cocottes with oil. Set aside.
- In a saucepan or casserole, heat up some olive oil. Add the sliced red or yellow pepper and cook for 2 to 3 minutes until softened.
- Stir in the onion, garlic, chilli flakes, and cumin seeds. Cover the pan with the lid and let the mixture cook for 10 minutes over low heat or until all ingredients are tender.
- Uncover and stir in the canned tomatoes, saffron, and harissa paste. Simmer on low heat for 15 to 20 minutes or until the sauce has reduced and thickened. Taste and adjust seasoning as necessary.
- Fill your prepared cocottes or ramekins with your sauce, crack a couple of eggs on top, and season with salt and pepper.
- Place the individual pots on a baking tray then into the hot oven. Bake the shakshouka for 8 to 10 minutes, or until the whites are set but the yolks are still runny.
- Serve straight away with a side of crusty sourdough bread, French baguette, or Turkish flatbread.
- After baking, sprinkle feta cheese, paprika, coriander sprigs, and chilli slices on top for more flavour and texture.