Shashushka. A delicious tomato and egg dish that will help you achieve #brunchgoals. This North African and Middle Eastern dish is jam-packed of flavour and spice but you only need a few ingredients and is super simple to make. In fact, it’s a one-pan dish allowing for show-stopping presentation and easy cleanup.
Shashushka is one of my go-to dishes. It’s great for brunch as well as an easy dinner. Most of the ingredients can last in your pantry and fridge making it ideal for weeknights and lazy weekends. The secret to the deep flavour and spice lies in the harissa and ras el hanout spice. With the increasing popularity of North African foods, these ingredients are becoming more common in grocery stores.
Harissa is a chili paste. The main ingredient though is red bell pepper, but you’ll find some with more tomatoes in them if you like. Trader Joe’s has a nice and spicy version. Whether you enjoy milder foods or are a heat demon, you can simply add more or less based on your preference.
Ras el hanout is a North African spice blend that can include over 20 different spices in the blend. I like spicier foods, so I tend to choose a redder Ras el hanout spice blends like Eat Well’s version. However, if you aren’t a spicy heat fan, choose a Ras el hanout spicy mix which has the chili and cayenne pepper lower on the ingredients list, or dilute the heat by adding more of your favorite non-spicy spices to the mix like cumin, coriander, cinnamon, and turmeric.
If you are feeling adventurous and want to use your own cabinet of spices, check out my recipe for ras el hanout. This is the blend that I used in this recipe.
This only takes about 30 minutes. It easily fills the bellies of 4-5 people, especially if you serve it with fluffy couscous or lovely bread, like shoti puri or a crunchy sourdough.
- 1 small red bell pepper
- ½ of a large onion
- 3 garlic cloves
- 2 cans of chopped tomatoes
- 2 tbsp of harissa paste
- 1 and ½ teaspoon of ras el hanout (or use 1 tsp of cumin and ½ teaspon of coriander)
- 4-5 eggs (depending on how big you pan is and appetite)
- 2 tbsp of oil olive for cooking and extra for garnish
- Salt and pepper to taste
- Parsley and/or coriander for topping
Because you will be poaching eggs in a tomato sauce, you will need a pant with high walls (about 2 inches) or a wide pot. You will also need a lid or something to cover the pot to steam the eggs.
- Dice the bell pepper and onion and mince the garlic.
- On medium-high heat 2 tbsp of oil. Once hot, add the bell pepper, onions, and garlic. Cook until the onions turn translucent and begin to caramelize. This takes about 10 minutes.
- Then move the veggies to the rim of the pan to make space in the center of the pan. Add the harissa and ras el hanout spice. You want to heat the spices and caramelized the harissa to add a deeper flavor. Stir it around the center of the plan for about 1 minute.
- Then incorporate the paste with the bell peppers, onion, and garlic, ensuring that they are well mixed with the sauce.
- Add the chopped tomatoes and incorporate them well. Allow the pan to simmer until much of the water has boiled off creating a thick tomato- vegetable mix. This takes about 15-20 minutes.
- With the thick tomato-vegetable sauce, add salt and pepper to taste. Then make little wells in the pan to hold an egg, and add your eggs to the well.
- Then cover the pan with a lid to allow it to steam and poach for 4-6 minutes depending on how runny you want your eggs to be.
- Turn off the heat and carefully lift the lid from the pan. Garnish with herbs like parsley and coriander or even feta cheese. Scoop and egg and some sauce for each person.
Serve it over couscous or like me with yummy bread. You can make the sauce ahead of time and reheat when you’re ready to poach the eggs.