Iron Chef Shellie
 

Shakshuka

“When it comes to all things breakfast/brunch, Shakshuka is the new black. Everyone is doing it, and you should totally follow suit. Definitely a warming dish, full of flavour. Fun to eat on your own or share a big one with friends.”

Shakshuka_FEATURE IMAGE

Shakshuka

 
When it comes to all things breakfast/brunch, Shakshuka is the new black. Everyone is doing it, and you should totally follow suit. 
I thought it was something I could only make in a skillet, turns out I’m wrong, but I only wanted to make it in a skillet for pure aesthetic reasons only. You can make it in any ovenproof dish but there is something extra special about bringing it to the table in a skillet. 
 
 
I used Michelle Bridge‘s recipe which doesn’t involve putting the skillet in the oven, but you could instead of leaving it on the stove to cook through. Any form of baked eggs recipe would suit this cooking vessel a treat as you can fry off what you need to on the stove, crack in your eggs and whack it into the oven. 
It’s a really tasty, healthy dish for breakfast and is soon becoming a regular at my house at any hour of the day, not just breakfast. 
 
Don’t forget to enter the competition to win a $50 with Grand Cucina, to buy a skillet or anything of your desire!
 
Shakshuka
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Ingredients
  1. 4 large ripe tomatoes or 410g can chopped tomatoes
  2. 1 tbsp olive oil
  3. 1/4 brown onion, diced
  4. 1 small jalapeño chilli, sliced
  5. 1/2 small green capsicum
  6. 1 tsp paprika
  7. 1 tsp ground cumin
  8. salt and pepper, to taste
  9. 2 free-range eggs
  10. 1 tbsp flat-leaf parsley, finely chopped
Instructions
  1. If using fresh tomatoes, blanch them for 3 minutes, then peel, seed and chop them, and set aside.
  2. Over a medium flame, heat oil in skillet, add onion and cook until transparent.
  3. Add chilli and green capsicum, and cook for 4 minutes.
  4. Add tomatoes, paprika and cumin, and cook for 5 minutes, allowing mixture to reduce.
  5. Add salt and pepper to taste.
  6. Make 2 small depressions in mixture and crack eggs into them.
  7. Cover and cook until eggs are done.
  8. Sprinkle over parsley and serve in skillet.
Iron Chef Shellie http://ironchefshellie.com/
 

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Comments

11 comments on “Shakshuka
  1. Tina @ bitemeshowme - September 11, 2013 at 8:13 am

    One of the best breakfasts ever. Bet it’s even more delicious when cooked in your very own home. I want.. no i NEED that skillet!

    Reply
  2. Daisy@Nevertoosweet - September 11, 2013 at 11:24 am

    Another skillet recipe :( need one want one must get one 😀 never heard of a Shakshuka but it’s like a baked egg? YUM!

    Reply
  3. Liz @ I Spy Plum Pie - September 11, 2013 at 11:53 am

    I’ve been loving shakshuka recently too! Keep meaning to post about it – it makes a great ‘brinner’ (breakfast for dinner) as well!

    Reply
  4. GourmetGetaways - September 11, 2013 at 3:14 pm

    Yum!
    This looks so good!
    I would love some grilled sourdough ciabatta to dip in the skillet :)

    Reply
  5. Cara @ Gourmet Chick - September 11, 2013 at 8:29 pm

    Shakshuka is one of my all time favourite breakfast dishes. I agree it looks better in a skillet!

    Reply
  6. Michelle @ The Bakeanista - September 12, 2013 at 2:41 pm

    Looks so good!!! The other day I made it in a baking dish – so yum, but I bet it would look and taste better in a skillet. Need to win one! #iamasian 😛

    Reply
  7. Keren - September 12, 2013 at 4:39 pm

    Oh my goodness that looks delicious (which I’m sure has nothing to do with my missed lunch and everything to do with it actually looking good!). My one and only attempt at Shakshuka tasted very weird … but with enough potential for us to both agree that a search must be made for a better recipe. Thankfully it looks like it’s a ‘thing’ at the moment and recipes are coming to me, I don’t even have to look for them 😀

    Reply
  8. Maureen | Orgasmic Chef - September 13, 2013 at 1:45 am

    I love this stuff! Perfect breakfast.

    Reply
  9. milkteaxx - September 13, 2013 at 5:45 pm

    baked eggs, i can never get enough of them! yum!

    Reply
  10. Nic@diningwithastud - September 20, 2013 at 9:17 pm

    Ok thats it! I need a skillet!

    Reply
  11. Christina @ The Hungry Australian - November 26, 2013 at 11:15 am

    I love this dish. So gorgeous and so healthy, too.

    Reply

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Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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