Persian and Middle Eastern Recipes and Supper Clubs

Shakshuka (baked eggs) Recipe

If you are looking for a shakshuka recipe, look no further!

The smell of this delicious dish cooking away offers the promise of something exotic, warm, spicy and completely sumptuous.

This is my version, you can find lots of other derivatives of a shakshuka, some even add varying different beans and vegetables to it. I sometimes add some sliced chorizo if I am feeling a bit on the hungrier side.

Befarma’id!

If you enjoyed reading and would like to be kept up to date with new yummy recipes, please follow this blog (the link is at the bottom of my home page) or my Instagram account @mylittlepersiankitchen & Facebook page @mylittlepersiankitchen

Shakshuka (baked eggs) Recipe

Ingredients

1 brown onion

1 clove of garlic

1 tin of chopped tomatoes

1 tsp of cumin seeds

1 tsp of paprika

1/2 tsp of cinnamon

3 eggs

Method

1. Peel and slice the onions.
2. Add a glug of olive oil to a heavy bottomed pan.
3. Next add the peeled and sliced onions and saute until softened.
4. Peel and slice the garlic and add to the onions.
5. Continue to saute for 2 minutes.
6. When the onions and garlic have softened, add in the spices and mix.
7. Add the tomatoes and stir.
8. Cook for 5 minutes to allow flavours to infuse.
9. Crack the eggs into the tomato mixture.
10. Continue to cook for 2 minutes on the hob then transfer to the oven at 200′ C (fan assisted, 425’F / gas mark 7)
11. Bake for 10 minutes. Serve hot with chunks of bread!