Shakshuka recipe with Burrata, a tomato based breakfast/brunch dish, originally from North Africa, but now popular all over the Middle East.
- 2 Tbsp EV olive oil
- 1 medium onion, chopped
- 1 medium clove garlic, finely chopped
- 1/2 tsp ground cumin
- 2 tsp sweet smoked paprika
- 1 tsp chilli powder (mild or hot, up to you)
- 1 red capsicum (bell pepper)
- 1/2 tsp white sugar
- 2 x 400g (14oz) cans chopped tomatoes
- 2 Tbsp sundried tomato paste
- 1 tsp salt
- freshly ground black pepper
- 4 eggs
- 1 medium burrata
- Heat the olive oil on medium-low heat, in a medium-sized frying pan or shallow casserole dish.
- Fry the onions for 2 minutes, stirring regularly.
- Add the garlic, fry for 30 seconds, then add the cumin, paprika and chilli powder. Stir it all around for another 30 seconds. Don’t worry if it’s dry.
- Add the capsicum (bell pepper) and sugar, stir to coat the pieces with the spice mix in the pan.
- Add the chopped tomatoes, the sundried tomato paste, and the salt. Increase the heat, stir, and bring to a boil. Then, lower the heat right down, and simmer, uncovered, for 15 minutes.
- At the end of the 15 minutes, check seasoning, add more salt if you need it, and some freshly ground black pepper. Give the shakshuka base a good stir, then it’s time to drop the eggs in. Make a small well in the tomato sauce, and add the eggs in, one at a time, spacing them out. Leave the middle clear for our burrata. Cover and cook for 5-10 minutes until they are just set. The time will depend on how you like your eggs. I like the whites set but the yolk, still very runny, so 5 minutes is as long as I cook it at this stage.
- When you are happy with the eggs, place the burrata gently in the middle and heat through for no more than a minute.
- Top it with plenty of freshly ground black pepper and some freshly chopped parsley and take it to the table and serve immediately.
- Category: Breakfast/Brunch
- Cuisine: North African and Middle Eastern