Shakshouka has become a very popular dish in recent years. The Middle-eastern egg dish is so versatile that it can be made for lunch, supper or even as brunch. It will take you around 50 mins to make this Shakshouka recipe and the flatbread, and because it’s a one-pot wonder, you know you won’t have a lot of washing up to do after. This recipe tells you to make the flatbreads from scratch, but you can always buy ready-made ones from the shop if you’re in a hurry. This easy Shakshouka recipe is enough to serve 4 people, but you can always double up the quantities if you’re feeding more people. Matt Tebbutt whipped up this recipe in ITV’s Save Money: Good Food with Susanna Reid, as a way to help families use up their leftovers and save money on their food shop. They say: ‘Every cookbook in the last year seems to have a recipe for Shakshouka in it and so here’s our addition to the Shakshouka recipe library. To give you a little more bang for your buck, we’ve thrown in a flatbread recipe, too.’
- 40ml olive oil
- 2 red onions, peeled and sliced
- 2 red peppers, de-seeded and diced
- 100g chorizo, peeled and cut into 1cm cubes
- 1 tsp ground cumin
- 1 tbsp tomato puree
- 2 x 400g tins chopped tomatoes
- 250g self-raising flour, plus a little extra for dusting
- 8 eggs
- 1 small bunch of fresh parsley, roughly chopped
- To make this Save Money Good Food recipe, heat half the oil in a large, high-sided frying pan over a medium heat. When hot, add the onions, red pepper and chorizo and gently fry for about 8 minutes, or until the vegetables are softening and the chorizo is releasing its red oil.
- Turn up the heat a little and add the cumin and tomato puree and continue to fry, stirring regularly, for 2 minutes.
- Stir in the tomatoes. Half fill one of the empty tins with water and add this, too. Bring the mixture up to the boil and simmer for 10 minutes, or until the sauce has thickened a little and the vegetables are nice and tender.
- Whilst the Shakshouka is simmering away, make the flatbreads by mixing together the flour, about 125ml of water and a good pinch of salt, until you reach a soft dough. Knead for 2 minutes and then divide the mix into 6 smallish balls. Dust a surface with flour and roll out each ball until it is about ¾ cm thick. Don’t worry about the shape, concentrate on reaching an even thickness. When all the balls are rolled out, heat a griddle pan or heavy-based frying pan over a high heat and lightly brush the breads with a little of the remaining oil.
- When the pan is hot, dry fry the flatbreads for 2 minutes on each side. Remove to a plate and keep warm. When the Shakshouka has had its 10 minutes, use a spoon to prod 8 hollows into the mix and crack an egg into each one. Place a lid quickly on top (use a baking tray or large plate if you don’t have a lid) and cook for 4 minutes.
- Just before serving with the flatbreads, season the Shakshouka with salt and pepper and scatter with the parsley.