Simple, slow-cooked shakshuka
Words: Ross Dobson
Images: Jeremy Simons // jeremysimons
Israel’s most famous breakfast dish, the shakshuka, is one of our favourite breakfast orders. Spicy, filling and delicious, we never walk away feeling dissatisfied. But, it’s also always been the sort of thing we thought we could never make at home. Until now. Chef Ross Dobson shows us how to make a one-pot, simple shakshuka that’s vego-friendly, but can also have meat added if you’re keen on the extra protein. He says, “this one-pot dish is so packed with flavour that it’s no surprise it has become such a popular brunch item at cafes. But with this great shakshuka recipe, there’s no reason not to make it at home.”
PREPARATION: 15 minutes
COOKING TIME: 3.5 hours
1 tablespoon olive oil
1 large red onion, sliced into thin wedges
2 cloves garlic, chopped
1 tablespoon sweet paprika
2 teaspoons cumin seeds
400 g (14 oz) can crushed tomatoes
400 g (14 oz) can cherry tomatoes
1 cup (180 g) sliced roasted red capsicum (pepper)
2 tablespoons tomato paste (concentrated purée)
large handful flat-leaf parsley leaves
large handful mint leaves
toast, to serve
1. Heat your slow cooker to High.
2. Heat the olive oil in a saucepan over high heat. Add the onion and garlic and fry for a couple of minutes, until the onion is soft. Stir in the paprika and cumin and cook for a minute, until aromatic. Tip in both cans of tomatoes, along with the roasted capsicum and the tomato paste, and stir well. Season generously with salt and pepper, then scrape the whole lot into the bowl of the slow cooker. Cover and cook for 3 hours, until the sauce is thick and bubbling around the edges.
3. Working quickly to avoid losing too much heat, make four wells in the sauce, each large enough to hold an egg. Crack an egg into a small jug and then pour into a well. Repeat with the other eggs.
4. Cover and cook for 20–30 minutes, until the egg whites are set but the yolks are still soft (if you want harder yolks, just cook the eggs for a bit longer). Scatter with the herbs and serve with toast on the side.
Images and text from
The Healthy Slow Cooker by Ross Dobson, Photography by Jeremy Simons.
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