It’s still chilly in Dubai. When the weather’s this cool, I start craving warm, comfort food. And since it was still morning (and I was too lazy to get out of the house), I decided to whip up some Shakshuka for R and I to enjoy in the garden.
This is a really easy recipe that packs a punch of flavour. Try it, and let me know how you get on!
For those in Dubai with the same craving but too lazy to whip it up, Social House at Dubai Mall makes a pretty mean Shakshuka. 😉
- 4 eggs
- 1 red bell pepper, cut into strips
- ½ white or brown onion, diced
- 2 garlic cloves, minced
- 400g can of diced tomatoes
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp ground coriander
- ½ tsp cayenne pepper (optional)
- 1 tsp honey
- ½ tsp salt
- Olive oil
- A handful of chopped fresh herbs like coriander or parsley
- Slices of crusty bread
- Heat 1 tablespoon of olive oil in a cast iron skillet over medium heat. Add the onions and garlic, and saute until onions are translucent. Add the red bell peppers and continue to sauté until they soften. Add the diced tomatoes and tomato paste. Then, add the spices, salt and honey. Stir to combine and let simmer for 5-7 minutes on low heat. Keep an eye on the skillet. Don’t let the sauce reduce too much, or it will burn.
- Taste! Now adjust the seasoning to your liking, i.e. add more salt for saltiness, cayenne pepper for heat, or honey for sweetness.
- Using a spoon, make small holes in the sauce for the eggs. Then, crack an egg into each hole. Cook eggs for 10-15mins.
- Garnish with chopped herbs, and serve with crusty bread.