Shakshuka Recipe

Curried shakshuka

Name: Curried shakshuka
Total time: 50 min
Yield: Serves 4
Ingredients: 1 onion chopped; 2 cloves garlic chopped; a thumb-sized piece ginger chopped; 1 red chilli deseeded and chopped; 2 tsp vegetable oil; 1 green pepper chopped; 2 tsp ground cumin; 1 tsp ground turmeric; 1 tsp ground coriander; 2 x 400g tins chopped tomatoes; a handful baby spinach; a handful coriander plus extra to serve; 4 small eggs; 2 tsp nigella seeds; to serve (optional) rotis

Adam Bush

Published: March 29, 2020 at 8:32 AM

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Serves 4

Easy

Total time: 50 mins

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Take weekend brunch up a notch with this aromatic shakshuka. Serve with warm rotis to mop up the spiced juices

Gluten free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Whip up this curried shakshuka, then check out our classic shakshuka, meatball shakshuka, vegan shakshuka and spring greens shakshuka.

Ingredients

Nutrition

1 onion

chopped
2 cloves garlic

chopped
a thumb-sized piece ginger

chopped
1 red chilli

deseeded and chopped
2 tsp vegetable oil
1 green pepper

chopped
2 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
2 x 400g tins chopped tomatoes
a handful baby spinach
a handful coriander

plus extra to serve
4 small eggs
2 tsp nigella seeds
to serve (optional) rotis

Nutrition: per serving

kcal157

low
fat6.9g
saturates1.4g
carbs11.9g
sugars10.5g
fibre3.7g
protein10g
salt0.2g

Method

step 1

Put the onion, garlic, ginger and chilli into a blender or food processor, and whizz until completely smooth. Heat the oil in a lidded, deep, 30cm frying pan and cook the onion purée and green pepper for 10 minutes with a pinch of seasoning until darkened in colour and the onion no longer smells raw. Stir in the cumin, turmeric and ground coriander, and cook for a minute before tipping in the tins of chopped tomatoes and 100ml of water, and simmering gently for 20 minutes or until the sauce has thickened. Stir through the spinach and chopped coriander, and cook for a minute until it wilts, then season. Make four indents in the sauce and crack the eggs into each. Put on the lid and simmer gently for 10-11 minutes or until the whites have set and the yolks are still runny.
step 2

Sprinkle over the nigella seeds and serve with the roti breads and a little more coriander, if you like.

If you love eggs, then check out more of our best egg recipes here...

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Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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