recipe #1— shakshouka

Kartik Das
next favorite food
2 min readMay 30, 2020

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A shared plate of spiced tomatoes, runny eggs, and crusty bread — what’s not to love? I’ve been making this since 2012 — it’s been comfort food, a quick meal, a budget meal in lean times, and great to share with a group of friends.

Shakshouka is a middle-eastern dish that’s popping up on brunch menus everywhere, but you don’t need to be intimidated by it, not one bit. If you like experimenting with spices, try a few other breakfast dishes like orange & cardamom french toast here!

Serves 4
~ 30 minutes of cooking and prep

Ingredients

2 tbsps olive oil
3 shallots, sliced or diced
1 red pepper, diced
1 yellow pepper, diced
4 cloves garlic, minced
2 tbsp tomato paste/puree
1 tbsp smoked paprika
1 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp caraway seeds
1/2 tsp chili powder
1/2 tsp salt (adjust for your preference)
800g diced tomatoes
1/4 cup coriander leaves (plus more for garnish)
6 eggs

Method

Heat olive oil and sweat shallots and peppers for ~ 10 mins

Add minced garlic, tomato paste, powdered spices, and salt and cook until aromatic ~ 2 to 3 minutes

Add crushed tomatoes and coriander leaves, combine well and bring to a simmer (lightly bubbling). Cook until the sauce thickens ~ 5 to 8 minutes (you can leave it longer, the tomato sauce will keep caramelizing).

If you’re quick, make indents in the sauce and crack an egg into each indentation. If you’re slow, ask for help, crack your eggs each into a separate bowl, and work quickly and drop them into your indents.

Cover the pan and cook the eggs until just set ~ 6 to 10 minutes

Garnish with coriander leaves and serve from the pan!

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Kartik Das
next favorite food

Le Cordon Bleu | Cornell Hotel School | Singapore x New York x London | Editor of Next Favorite Food.