Shakshuka is an Israeli breakfast dish consisting of eggs poached in a sauce of peppers and tomato. In recent years it has become more famous and found it’s way into many new restaurants and cafes around the world. Here’s how to make it yourself.

Serves 2

olive oil
1 teaspoon harissa paste
1 onion
1 red pepper
1 yellow red pepper
2 cloves garlic
1 tin tomatoes
4 eggs
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
4 tablespoons Greek yoghurt, to serve
coriander or parsley leaves to serve, optional
crispy bread or pita’s, to serve

Slice the onion and peppers into thin strips and finely chop the garlic.

Heat a frying pan over medium heat with 3 tablespoons olive oil. Fry the peppers and onions for about 10 minutes, adding the garlic for the last minute. Add the harissa, cumin and smoked paprika powder to the pan and fry for a further 3 minutes.

Add the tin of tomatoes, salt, pepper and 100 ml water to the pan. Bring to a boil and simmer gently for 10 minutes.

Make 4 ‘wells’ in the sauce. Gently crack the eggs into the wells. Place a lid over the pan and cook over medium heat for about 8-10 minutes until the egg whites have set and the yolks are still soft. Swirl the egg white through the sauce using a fork so that it sets quicker, if you wish. Season with salt and pepper.

Place the Greek yoghurt in small bowl and drizzle with 1 tablespoon olive oil.

Divide the sauce and eggs between 2 plates. Serve with the Greek yoghurt. Delicious served with fresh bread or pita.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours