The best Shakshuka? Hell YES! This is smokey rich and unctuous!
This is one of those fabulous meals to cook and enjoy sitting out the back yard with a book, a cuppa and a whole lot of time! Haha! That has now made me realise how long it has been since I have actually had time to sit and do anything but work. The last week has been 16+ hour days of writing and editing and I feel like I am finally starting to catch up.
Shakshuka Megan Style
While this dish originated in the Mediterranean, I like to swing it slightly into Mexico as well. Let’s just say Megan’s style is a huevos rancheros/shakshuka. So very tasty.
This recipe is great all year round, and can be the main meal, a side or a sauce. I have used this recipe in our 365 meal plans so I do hope you enjoy! If you want to know more about our meal plans and recipes now is a great time to check to get started as I am building the site. You can join and have full access to over 220+ recipes plus weekly meal plans for only $9. I am so happy to be putting out some really fab recipes that you can all enjoy. I a trying to create meals you want to eat. A meal plan that gets you totally excited. Anyway is you are keen to give it a go, then try out $9 a week just by clicking the image below to read more
After writing this recipe up I have totally decided to have a nice relaxing day this weekend with Dave chilling with a Sunday paper and a shakshuka in front of me. Anyone want to come and cook it for me? Anyone?
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp sweet paprika
- 1/2 tsp cayenne
- 20 g olive oil
- 20 g butter
- 40 g onion diced
- 1 clove garlic crushed and diced
- 1 chorizo diced (this is optional)(or fresh chorizo mince)
- 1 tin tomato diced
- 1/2 fire roasted red pepper finely diced
- 4 eggs fresh is best
- 60 g feta crumbled
- 2 tbsp parsley chopped
- 1 tbsp fresh coriander
- 1/2 tsp sumac
- 1/2 aleppo pepper
- salt and pepper to taste
- 1 tsp of chipotles in adobo goes fabulous with this dish. Add in with tomatoes.
In a large frypan over medium heat dry fry spices until fragrant and remove. Reserve for later.
Add oil and butter to pan and saute onion until tender, add garlic and chorizo (dried or fresh) and cook for several minutes until chorizo starts to render and brown.
Add spices back to mixture along with tomatoes and peppers bring to a simmer.
Make 4 little dimples in the mix and crack in 4 eggs separated by the sauce.
Reduce heat, top with feta and lid and cook for for 2-3 minutes until eggs have poached.
Serve sprinkle with sumac, aleppo and fresh herbs.
Season to taste
Preheat oven to 180℃.
Add butter, oil, cumin, coriander, paprika, cayenne, garlic and chorizo to bowl.
Cook 4 minutes/90℃/speed 2
Add tomatoes and peppers and cook for further 3 minutes/90℃/speed 1
Pour mixture into small/medium crockpot or baking dish.
Crack in the eggs and top with feta and lid
Cook in oven for 3-5 minutes in oven until eggs are done.Serve sprinkle with sumac, aleppo and fresh herbs.
Season to taste
I love turning this recipe from Mediterranean into Mexican with some delicious smokey Mexican chillies.
This recipe can be frozen minus the eggs, and used for a sauce or stews as well.
Best made with fresh chorizo mince. Check out my recipe.