Recipe | Shakshouka
Scrambling for a new brekky dish? You may not be able to say it three times fast, but shakshouka has been turning heads in the Brisbane café scene for a while now – and for good reason.
Made with just one pan (eggs benedict, eat your heart out), there’s nothing half-baked about this Middle Eastern wake-up call. With a side of crusty sourdough for dipping, this saucy mix of gooey eggs, sausages, yoghurt and tomato is well worth leaping out of bed for.
- 1 brown onion sliced thinly
- 2 garlic cloves crushed
- 4 tablespoons extra virgin olive oil
- 4 cinnamon quills
- 1/2 tsp caraway seeds
- 1 tsp cumin
- 1/2 tsp freshly ground coriander seeds
- 1 good pinch of saffron
- 2 tins crushed tomatoes
- 1 roasted red capsicum, pureed
- 2 pinches dried mint
- 1 bunch coriander, leaves picked, stalks and roots reserved
- 2 merguez sausages, skin removed and broken apart
- 12 free range eggs
- ½ cup thick yoghurt or labne
- 1 bunch picked mint leaves and reserved coriander leaves
- In a heavy based pot sweat the onion and garlic in the oil until very soft.
- Turn up the heat and add the cinnamon, caraway, cumin and ground coriander.
- Sautee until fragrant then add the tomatoes, saffron, pureed red pepper and dried mint. Cook out for 30 minutes until thick and sweet. Adjust seasoning with salt and raw sugar if necessary.
- In two large cast iron skillets or tagines, colour merguez then add the tomato base.
- When simmering crack the eggs into it and stir them in carefully, trying not to break the yolks until well distributed.
- Cook out in a preheated oven at 200 degrees until the whites have set but the yolks are runny (about 5 to 10mins).
- Serve immediately, topped with yoghurt and herbs with freshly toasted sourdough.
Skip breakfast? That’s a crack-up.