Here’s my latest Shakshouka recipe – I change this up a lot but this version is my fave so far. I’ve used harissa for the spice, toasted pumpkin seeds for a crunch and finished with tahini because tahini is great. Serves two!
1 tbsp oil
1 onion, diced
6 garlic cloves, crushed
1 tsp cumin
1 tbsp smoked paprika
2 tsp harissa paste
1 can of chopped tomatoes
2 tbsp tahini
4 tbsp water
Salt & black pepper
A handful of sunflower seeds, toasted
A handful of fresh chopped mint & coriander
How to make shakshouka
1. Dice the onion and crush the garlic. Add both to a pan with the oil. Fry on low until transleucent.
2. Slice the peppers and add to the pan.
3. Add the smoked paprika and cumin, salt and pepper and mix so that the onions, garlic and peppers are coated in the spices. Continue cooking for a few minutes.
4. Next add the harissa paste. Stir to combine and continue to cook for a couple of minutes before adding the chopped tomatoes. Fill the empty tomato can half full with tap water and add to the pan too.
5. Continue cooking tomato sauce until it just starts bubbling. Once it does, one by one, make four small wells in the sauce and crack an egg into each. Season each egg with salt, cover the pan with a lid and leave the eggs to poach in the tomato sauce for 5-10 minutes.
6. While the eggs are cooking, mix the tahini with 4 tbsp water and stir with a fork until smooth. Season with a pinch of salt and set aside.
7. Drop a handful of pumpkin seeds into a pan and toast for a minute or two until they start to pop, then set aside.
8. Once the eggs have firmed up, take the pan off the heat. Scatter over the pumpkin seeds, spoon over the tahini and finish with a handful of fresh chopped herbs.