I recently attended Gefiltefest, where a highlight of my day was watching Itamar Srulovich of Honey & Co cooking up a delicious shakshuka. As a result, I’ve been craving shakshuka pretty much every day since! Fortunately, a dish of spicy, saucy vegetables and eggs is entirely compliant with my current Whole30 diet – hurrah! And furthermore, yum!
Itamar used 15 cloves of garlic in his shakshuka, saying, “It sounds like a lot of garlic….. and it is!” Who am I to argue with an expert? In went 15 cloves of garlic 😀
However, after that, our paths diverged. Itamar’s was a simple sauce of garlic, spices, tomato puree and water, while I decided to make mine more substantial by the addition of a couple of aubergines (eggplants) and tinned tomatoes rather than puree. I did use a generous hand with the spices though. The end result was fabulously delicious.
I’m off grains (Whole30, sigh) but Kipper dipped a pitta bread into the rich, spicy sauce, and DH scooped his into a tortilla, wrapped it up and ate it that way. I’m not sure what he was saying through mouthfuls of delicious shakshuka, but it sounded appreciative, and it certainly disappeared very quickly!
Kipper polished hers off too – aubergines and eggs are among her favourite foods, so I’m not surprised she enjoyed it. I’d toned down the heat for her benefit, which DH complained about – you can’t please all of the people etc. – so adjust the cayenne to your liking if you prefer it hotter.
I scattered what I thought was a generous handful of chopped Greek basil over the top, although in retrospect it could happily have handled more. Use plenty, and maybe throw a little parsley on there too.
The whole dish was extremely tasty, and the eggs add plenty of protein and make it a very satisfying and filling meal. Add a salad and follow with some fruit for a healthy and delicious dinner.
I should just point out that while we ate this for dinner, in Israel shakshuka is more commonly served for breakfast or brunch. Feel free to eat it at any time of day.
We scoffed the lot! This serves 2-4.
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- 2 small/medium aubergines (eggplant)
- 6-7 tbsp olive oil
- 15 cloves garlic
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1.5 tsp cinnamon
- pinch cayenne pepper
- 400g tin peeled tomatoes
- 4 eggs
- Generous handful of Greek basil leaves, torn basil leaves, or chopped parsley
- Pita or crusty bread, to serve
- Cut the aubergines into 1cm dice. Heat the olive oil in a large frying pan or skillet and saute the aubergine pieces for a few minutes until the soften and begin to colour.
- Peel and crush the garlic and add to the aubergines with the cumin, paprika cinnamon and cayenne. Continue to cook, stirring occasionally, for a few minutes until the spices are toasted and fragrant.
- Add the tinned tomatoes, stir well, and break up the tomatoes with a spoon. If the sauce seems very thick, add a splash of water to thin down slightly.
- Cook the sauce for around 15 minutes until the tomatoes are cooked and the sauce has darkened. Make four indentations in the sauce with the back of a spoon, and crack an egg into each one.
- Cover the pan and continue to cook for another 4-6 minutes until the egg whites are cooked - the yolks should still be soft.
- Scatter over the basil/parsley and serve at once with bread to soak up the sauce.
Other shakshuka recipes you might enjoy include:
My recipe for Shakshuka: eggs poached in pepper & tomato sauce.
Braised eggs (shakshuka) from Ceri at Natural Kitchen Adventures.
Shakshuka with chickpeas (not Whole30 compliant) from Sus at Rough Measures.
Chokshuka – chocolate shakshuka with goats cheese (not Whole30 compliant) from Choclette at Tin and Thyme.