This spicy Hairy Bikers Shakshuka Recipe is made with a rich tomato and pepper sauce, aromatic cumin, smoked paprika, perfectly poached eggs, and crumbled feta cheese. The result is a vibrant and deeply savory one-pan meal that is both comforting and packed with flavor. It’s perfect for a lazy weekend brunch or a quick weeknight dinner, especially during the summer, and makes a satisfying meal for 2-3 people.
Hairy Bikers Shakshuka Recipe Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1 red bell pepper, deseeded and finely chopped
- 3 garlic cloves, thinly sliced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili flakes (or to taste)
- 1 (14.5 oz) can of chopped tomatoes
- 4 to 6 large eggs
- Salt and freshly ground black pepper
- 2 oz feta cheese, crumbled
- A small handful of fresh cilantro or parsley, chopped
How To Make Hairy Bikers Shakshuka
- Sauté the vegetables: Heat the olive oil in a large skillet or pan with a lid over medium heat. Add the chopped onion and red bell pepper and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned.
- Add the aromatics: Stir in the sliced garlic, smoked paprika, ground cumin, and chili flakes. Cook for one more minute until you can smell the fragrant spices.
- Create the tomato sauce: Pour the canned tomatoes into the pan. Use a spoon to crush any large pieces. Season with salt and pepper, stir well, and bring to a simmer. Reduce the heat to low and let the sauce gently bubble for 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Make wells for the eggs: Using the back of a spoon, create small wells or indentations in the simmering tomato sauce for each egg.
- Poach the eggs: Carefully crack one egg into each well. Be careful not to break the yolks.
- Cook until set: Cover the pan with a lid and continue to cook for 5-8 minutes on low heat. The cooking time depends on how you like your eggs; cook until the whites are opaque and set, but the yolks are still soft and runny.
- Garnish and serve: Remove the pan from the heat. Sprinkle the crumbled feta cheese and fresh chopped cilantro or parsley over the top. Serve immediately, directly from the pan.
Recipe Tips
- Let the Sauce Thicken: Don’t be tempted to rush the simmering process. Allowing the tomato sauce to thicken creates a richer, deeper flavor and provides a sturdier base to hold the eggs in place.
- Make Definite Wells for the Eggs: Taking a moment to create distinct hollows in the sauce helps to cradle the eggs. This small step keeps them from spreading and ensures they cook neatly and evenly.
- Cover the Pan to Cook the Eggs: After adding the eggs, covering the pan is essential. It traps steam, which gently cooks the tops of the eggs, helping the whites to set fully while keeping the yolks perfectly runny.
- Watch the Yolks Carefully: The magic of shakshuka is the runny yolk mixing with the spicy sauce. To achieve this, start checking the eggs after 5 minutes of covered simmering. The whites should be set, but the yolks should still jiggle.
What To Serve Shakshuka
Shakshuka is a dish that demands to be scooped up. The most essential accompaniment is warm, crusty bread, toasted pita bread, or soft flatbreads for mopping up every last bit of the rich tomato sauce and runny egg yolk. For a fresh contrast, a simple side salad of sliced cucumbers, tomatoes, and red onion with a lemon dressing works wonderfully.
How To Store Shakshuka Leftovers
- Refrigerate: Shakshuka is best enjoyed immediately after cooking for the best texture, especially the runny egg yolks. If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. Be aware that the yolks will likely cook through and solidify upon reheating.
- Freeze: Freezing the finished shakshuka with eggs is not recommended. However, the tomato and pepper sauce freezes beautifully. You can make a large batch of the sauce and freeze it for up to 3 months for a quick and easy future meal. Simply thaw, reheat, and add fresh eggs.
Hairy Bikers Shakshuka Recipe Nutrition Facts
- Serving size: 1/2 of the recipe (with 2-3 eggs)
- Calories: 365 kcal
- Total Fat: 24g
- Saturated Fat: 8g
- Sodium: 680mg
- Total Carbohydrate: 18g
- Dietary Fiber: 5g
- Sugars: 10g
- Protein: 20g
Frequently Asked Questions
- How spicy is this recipe? You have complete control over the heat level. This recipe uses a moderate amount of chili flakes for a gentle warmth. For a spicier dish, add more chili flakes or a pinch of cayenne pepper. For a completely mild version, simply omit the chili flakes.
- Can I add meat to my shakshuka? Yes, shakshuka is very versatile and works well with added meat. For extra flavor and richness, you can brown some crumbled spicy sausage, like merguez or chorizo, along with the onions at the beginning of the recipe.
- My sauce seems too thin. What can I do? If your sauce is too watery, it likely just needs a little more time to reduce. Before adding the eggs, allow the sauce to simmer uncovered for an extra 5-10 minutes, stirring occasionally, until it reaches your desired thickness.
Hairy Bikers Shakshuka Recipe
Description
A vibrant and spicy Hairy Bikers Shakshuka Recipe. This classic North African dish features eggs gently poached in a rich and flavorful sauce of tomatoes, bell peppers, onions, and aromatic spices. Topped with feta and fresh herbs, it’s the perfect one-pan meal for any time of day.
Ingredients
Instructions
- Sauté the onion and bell pepper in olive oil until soft. Stir in the garlic and spices and cook for 1 minute until fragrant.
- Pour in the canned tomatoes, season, and simmer for 10 minutes until the sauce has thickened.
- Make wells in the sauce and crack an egg into each one.
- Cover the pan and cook for 5-8 minutes until the egg whites are set but the yolks are still runny.
- Remove from heat, top with crumbled feta and fresh herbs, and serve immediately.
