This classic shakshuka is the ultimate brunch dish that will keep everyone satisfied!
There's nothing quite like having a classic shakshuka for brunch. At its heart, Shakshuka is a Mediterranean-inspired dish featuring eggs poached in a rich, spiced tomato sauce. This comforting dish not only tastes good on its own but also effortlessly complements other brunch favourites, from crusty bread for dipping to creamy yogurt for a cool contrast.
The secret to unlocking its full flavour potential? Prepare the sauce the day before, allowing it to marinate overnight for a delicious blend of savoury spices and robust tomato goodness. Then, with a quick reheat, your brunch guests will experience a taste sensation like no other, making it the ideal dish for sharing on those lazy weekend mornings.
For this recipe, we used the Le Creuset Signature sauté pan to perfect the shakshuka dish. The cast iron material of the saute pan ensures even heat distribution so that the juicy tomatoes and delicate eggs are cooked to perfection. The pan's higher side walls are a great help when it comes to reducing and simmering liquids. This allows the rich tomato sauce to reach its optimal consistency without scorching or uneven cooking.
Ingredients
- 2 red onions, peeled and thinly sliced
- Olive oil, to fry
- 4 garlic cloves, minced
- 5g smoked paprika
- 10g ground cumin
- 10g ground coriander
- 4x 400g tinned vine cherry tomatoes
- 70g tomato paste
- 10g sugar
- Sea salt and freshly ground black pepper
- 100g baby spinach
- 6 free-range eggs
- Wraps, toasted to serve
- Pink pickled onions to serve
- Plain double thick yoghurt to serve
Method
1. Place your sauté pan on medium heat, sauté the onions in a drizzle of olive oil until softened. Add the garlic and spices and sauté for 2 minutes.
2. Add the tinned tomatoes and stir. Add the tomato paste and the sugar and cook for a further 2 minutes—season to taste. Turn down the heat and allow to simmer for 30-40 minutes.
3. Check for seasoning. At this stage, the sauce should be full of flavour and have thickened slightly.
4. Create 6 little pockets in the sauce and layer with baby spinach. Crack the eggs one by one directly into the spinach pockets and allow them to cook until set. Place a wooden chopping board or Le Creuset casserole lid over the pan to help the top of the egg set faster.
5. Serve immediately with warm, toasted wraps, pink pickled onions, and double-thick yoghurt.
Recipe source: Le Creuset Au
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