We love all kinds of food at Savisto, but this is one dish we have a real soft spot for. Shakshuka has featured on our blog on more than one occasion, and has become kind of a go-to dish – certainly in terms of a recipe we’d recommend.

Shakshuka is popular across North Africa and is somewhat of a national obsession in Israel. It’s quick, easy and cheap. It serves up to six people (one egg per portion as appetizer – double for a main course) and everything goes in the same pan so you’re not messing around keeping an eye on multiple things at once.

Serve for breakfast, lunch or dinner with crusty warm bread or pita bread (skip the bread if you’re celebrating Passover).

Enjoy!

What you need (Serves 4-6):

2 x 400g tins plum tomatoes
6 large eggs
1 large onion, diced
1 cup (175g) red bell peppers, diced
1 jalapeno pepper, diced
1 tsp cumin
1/2 tsp paprika
1/2 tsp turmeric
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/2 cup water
Handful crumbled feta cheese
Handful Fresh coriander, roughly chopped

What you need to do:

1. Dice up the onion, peppers and jalepeno.

2. Put a pan over medium heat and pour in a little oil. Add the onions and sweat them for 10 minutes, stirring occasionally until translucent and golden.

3. Add the peppers and diced jalapeno. Stir for a few minutes before adding in the spices. Cook for a further minute.

4. Pour in the tinned tomatoes and half cup of water, stir and leave the mixture to simmer for 10-15 minutes.

5. Add a little salt to the pan and use a spoon to make small wells for the eggs.

6. Carefully crack in the eggs around the pan. Cover the pan with a lid or baking tray and allow the eggs to cook for a few minutes until they look almost done (a poached egg consistency is what you’re looking for).

7. Remove the pan from the heat and allow the eggs to continue cooking in the sauce.

8. Sprinkle on the crumbled feta and coriander and serve immediately.

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