That might look like quite the list of ingredients, but to be completely honest, if you happen to be missing 1 or 2 items you can still get away with making something yummy. A few times I have woken up after a night out with a Shakshuka craving and rustled up a BEAUT of a dish with just what I have lying around in the kitchen.
Fry off your chorizo in a pan until it has a nice crisp and then pour into a bowl and keep to the side for later. Shit, almost forgot, pre-heat that grill! Always forget that part!
Heat a tbsp of oil in the same pan and gently fry off the chilli, garlic, shallots until soft. Add a cheeky tsp of sugar just to sweeten up the onions. Once soft, add your cumin, paprika and bay leaf. This will let the smokiness soak into the mix.
Give the peppers a couple of minutes to soften, then add your tins of cherry tomatoes, tomato puree and a splash of water.
You may have to use a potato masher to squish the cherry tomatoes so that all the juiciness spreads.
Let everything simmer at a low heat for 10-15 minutes until it is a nice consistency. You are aiming for a sauce that you can open small craters/holes in so that you can crack the eggs.
Crack 4-5 eggs into small craters in the sauce (we used 3 since there was only 2 of us and weren’t overly hungry). Try and make sure that none of the eggs are touching each other or overflowing all over the place. Let it simmer for 1-2 minutes so that the bottom of the egg cooks.
Place the frying pan under the grills for a couple of minutes – make sure you watch it like a hawk cause no one likes hard boiled eggs. It’s ALL about the “yolk ooze” in my house!
Slice up the bread whilst it’s in there (make sure you’re still watching) or get someone to do it for you!
And when it’s out…
Sprinkle a little coriander over it and just gaze at it.
Serve each egg on a piece of toast (the more the better so you can soak up the sauce). Then sprinkle more coriander on the sauce and top with a nice big dollop of Greek yoghurt. The yoghurt cuts through all the sauciness and just basically makes everything that much more delicious!
Right, in my mind that is how to bang out the perfect Shakshuka, but as I mentioned, don’t let the “fancy-fied” ingredients scare you. You can easily use chopped tomato cans instead of cherry and onions instead of shallots but I have just become a little more of a food snob recently (please don’t hate me for it!). I like to call this the “Make Friends in the Morning” or the “Get Laid Breakfast” as that is what I normally achieve!”