SHAKSHOUKA EGGS IN TOMATO SUGO WITH PAPRIKA, CUMIN, CHICKPEAS, GOATS CHEESE & FLATBREAD

20 MIN + PREP TIME
Israel
Vegetarian

INGREDIENTS:

Serving amount:
  • Eggs
  • 1 ATLAS chickpeas pack
  • 2 flatbreads
  • 1 cumin sachet
  • 1 goats cheese piece
  • 1 paprika sachet
  • 1 ATLAS tomato sugo tub
  • 1 capsicum
  • 1 brown onion
  • 1 garlic clove
  • 1 coriander bunch

Pantry staples: Olive oil, salt, pepper

Allergens: Eggs, dairy, garlic, onion, wheat, gluten, yeast 

Specialised equipment: Large frying pan with lid 

Cher's note: Although originating from Northern Africa, over time shakshouka has become synonymous with Israeli cuisine. This is due to the fact that tomatoes and capsicum grow year round in Israel and eggs are inexpensive so people could create a nutritious, cheap and easy dish anytime. 

Method:

1. Prepare the ingredients 

Always read the recipe in full before you begin. Wash the vegetables. Finely dice the onion. Mince the garlic. Cut the capsicum into 1cm pieces. Drain and wash the chickpeas. Pick some of the coriander leaves. Roughly crumble the goats cheese. 

Chef’s tip: We have provided you with extra eggs. If you don’t have a pan big enough, transfer the tomato and chickpea mixture to a baking dish then add the eggs. Bake in a 190C fan forced oven for about 8 minutes. 

2. Cook the onion 

Heat a splash of olive oil in a large frying pan over medium heat. Add the onion, garlic and capsicum and cook for 5 minutes, stirring often, or until softened but not browned. 

3. Add the chickpeas 

Add the chickpeas, paprika and cumin and stir to combine. 

4. Add the tomato sugo 

Add the tomato sugo and a splash of water and stir to combine. Cook for 5 minutes, stirring often, or until the sauce reduces by a third. Season to taste with salt and pepper. 

5. Add the eggs 

Make small holes in the sauce and crack an egg into each hole. We have provided you with extra eggs so use as many as you like. Try spacing the eggs evenly in the sauce. Reduce the heat and cook, covered, for 5 minutes or until the egg whites are set but the yolks are runny. 

6. Heat the flatbread (optional) 

Meanwhile, heat the flatbread on a dry frying pan or in a moderate oven. Cut into wedges. 

7. To serve 

Sprinkle the shakshouka with the goats cheese, coriander leaves and salt and pepper to taste. Serve with the flatbread.