I still remember the first time I stumbled across this gloriously humble dish in a cafe many years ago.
A few short years later I was lucky enough to try shakshuka eggs again, this time as it is traditionally served, in a tagine in the crowded sun drenched streets of Marrakesh, Morocco. It was slightly different, perhaps a bit runnier than my first experience and with the spicy hint of cumin and paprika. Most appropriate given my location.
Shakshuka or Shakshouka is, as you may have guessed, a North African staple. Regardless of exactly where it first started, it’s a popular dish in Tunisia, Morocco, Algeria, Libya, Egypt and even Israel. And for very good reason.
In Australia we seem to have this real thing with eggs being a breakfast food, but don’t let that stop you from enjoying this dish at any time of the day or night.
As I mentioned above the best part about this meal is using bread as a spoon or vessel to scoop up all the sauce and gooey egg. It really doesn’t matter what kind, it would work well with everything from flatbread to a baguette. Just make sure it’s fresh.
You may notice mine have been sprinkled with cheese. I’m aware that I’m breaking with tradition here, but really the only thing better than tomato, egg and bread is tomato, egg, CHEDDAR and bread. I make no apologies for it’s inclusion!
Let me know how you enjoyed my easy shakshuka eggs in the comments, and remember to share a photo on Instagram tagging #thehealthygourmande as photos make me happy!
You can also leave a review on the recipe card below which is helpful for me and other readers.
- 4 eggs
- 40 gm cheddar cheese, grated
- 4 roma tomatoes, chopped
- 250ml chicken/vegetable stock
- 1 tbsp olive oil
- 1 tsp chilli flakes
- 2 cloves garlic
- 2 tsp red wine vinegar
- Sea salt
- Cracked black pepper
- Heat the olive oil over a medium heat
- Add the chilli flakes and garlic, frying for 1 minute or until fragrant
- Add the tomatoes, stock and red wine vinegar to the pan and bring to the boil
- Turn the heat right down and simmer uncovered for 20 minutes or until the tomato mixture has reduced and is nice and thick
- Make 4 wells in the tomato mix and carefully crack an egg into each well
- Cover and cook for a further 2 minutes or until egg whites are cooked
- Remove from heat and sprinkle each egg with grated cheddar, salt and pepper
- Serve in individual bowls with crusty bread
- Calories 272
- Carbs (gm) 3
- Fat (gm) 22
- Protein (gm) 17
- Fibre (gm) 1