I fell in love with Shakshuka, or baked eggs, while travelling through North Africa and The Middle East a few years back. From Morocco through to Turkey this became a staple and I would happily eat it for breakfast lunch or dinner.
There are so many variations, but this recipe is a combination of the favourite bits of many different ones I tried while travelling.
It’s always great for reminiscing about care-free times when all I worried about was where I would find my next baked eggs! 🙂
- 3 tablespoons ghee
- 1 large onion sliced thinly
- 1 large red capsicum, seeded and thinly sliced
- 3 garlic cloves, crushed
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ⅛ teaspoon cayenne, or to taste
- 1 can chopped tomatoes
- 1 chorizo - thinly sliced
- ¾ teaspoon salt, more as needed
- ¼ teaspoon black pepper, more as needed
- 5 ounces labne
- 6 large eggs
- 1/4 cup of pistachios
- Chopped coriander, for serving
- Heat oven to 375 degrees.
- Heat oil in a large skillet over medium-low heat.
- Fry the chorizo until golden and caramelised.
- Remove and drain on a paper towel and set aside.
- Add onion and capsicum and garlic to the skillet and cook until soft (about 10 minutes)
- Add the cooked chorizo and; stir in cumin, paprika and cayenne, and cook 1 minute.
- Pour in tomatoes and season with salt and pepper; simmer until tomatoes have thickened, about 10 minutes.
Gently crack eggs into skillet over tomatoes.
- Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
- With a couple of minutes to go add the Labne and bake for the final couple of minutes
- Sprinkle with coriander and pistachios and serve.
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- Ramblings of a (Bad) Domestic Goddess Turn it up Tuesdays #141