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Shakshuka is a popular one-pot dish from the Middle East. Even before you taste this savoury egg sensation, the aromatic spices used to prepare it will transport you to a far-away land. And when you dunk the first piece of bread into the spicy sauce and egg, you'll be left in no doubt that this baked egg dish has huge potential to become a Sunday brunch tradition. It won't be long before this Israeli national dish is popping up on our breakfast menus alongside scrambled eggs and eggs Benedict. The eggs are poached in a spicy tomato sauce with vegetables – or beans, in this instance. This inexpensive meal is quick to prepare and the recipe can be expanded to cater for as many people as you like. Don't be shy with the topping either – try a sprinkling of feta or a dollop of crème fraîche.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Finely chop the onion and garlic. Heat the oil in a large cast iron pan or frying pan, sauté the onion, garlic and bay leaf. Add the harissa, fennel seeds and cumin, cook briefly. Add the beans and tomatoes, season. Simmer for approx. 15 mins., stirring occasionally, until the beans are soft and the liquid has reduced a little.
Crack the eggs one at a time and drop carefully onto the simmering shakshuka, cover and poach for approx. 2 mins. until the egg white is just set. The egg yolk can be runny so that it mixes with the sauce.
Chop the herbs, sprinkle over the shakshuka, season.
Cutting and chopping herbs
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