Originating in the Middle East and North Africa, a Shakshuka means “mix up” in Arabic, so don’t be surprised if you come across different variations whenever you go out to eat for breakfast.
Some chefs might add aubergine, feta, or spicy sausage to their shakshuka, but what does Mary Berry do?
The icon shared that her shakshuka has a “spiced tomato base with eggs on top” that is “such a quick and easy dish to make from store-cupboard ingredients”.
Mary Berry confirmed there are “many variations and additions to this historic recipe”, but here is her twist on the classic.
Serving four people, Mary Berry’s shakshuka can be ready to serve within 30 minutes.
Shakshuka recipe
Ingredients:
- Two tbsp olive oil
- Two onions, roughly chopped
- Two garlic cloves, crushed
- One red chilli, deseeded and finely diced
- Two x 400g tins chopped tomatoes
- One heaped tbsp sundried tomato paste
- Scant tsp caster sugar
- Four eggs
- Two tbsp chopped flat-leaf parsley
Equipment:
- Deep frying pan or sauté pan with a lid
Mary Berry said: “The tomato base can be made up to eight hours ahead. Heat before adding the eggs.”
Method
1. Heat the oil in a deep frying pan over medium-high heat. Add the onions and fry for five minutes.
2. Add the garlic and chilli and fry for 30 seconds. Stir in the chopped tomatoes, sun-dried tomato paste and sugar and bring up to a boil.
3. Reduce the heat and simmer gently, without a lid, for about 10 minutes, until the sauce has reduced and thickened and the onion is tender. Season well with salt and freshly ground black pepper.
4. Using the back of a spoon, make four dips in the sauce and carefully crack an egg into each one.
5. Cover the pan with a lid and simmer on the hob over a gentle heat for about six minutes, or until the whites are set but the yolks are runny.
6. Serve immediately, sprinkled with flat-leaf parsley, alongside pitta or crusty bread.
You can, however, add in spicy sausage, aubergine and feta for a more hearty meal that is likely to keep you full for longer.
Alternative variations are also possible, as a shakshuka could make use of any leftover ingredients you may have in your fridge.
Take spinach, for example (which pairs amazingly well with eggs), this leafy green vegetable would work well in a shakshuka.
A simple, yet tasty, recipe like this is a great option to have in your cooking repertoire to satisfy a hungry belly.
