Grilled Shakshuka with Spiced Tomatoes and Eggs
Difficulty: 1/5
Prep Time: 15 mins
Cook Time: 30 - 40 mins
Serves: 3 - 5
Shakshuka is a traditional Maghrebi dish made with rich, spiced tomatoes and perfectly cooked eggs. Simple, colourful and full of flavour, it makes a fantastic breakfast, lunch or quick dinner. Cooking it on the grill in a cast iron wok adds a subtle smoky character while keeping the dish rustic and authentic.
Our version includes warming Middle Eastern-inspired spices with a gentle kick of heat, but the seasoning can easily be adjusted to suit your taste. You can also customise your shakshuka by adding extra vegetables such as courgette, aubergine, mushrooms, beans or chickpeas for an even heartier meal.
Ingredients
Ingredients
3–5 eggs
800 g tomatoes (fresh or canned)
2 onions
3 garlic cloves
1 red bell pepper
2 tsp ground cumin
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp hot spice blend or chilli flakes
¼ tsp black pepper
Salt, to taste
2 tbsp cooking oil
Instructions
Preparation
- Cut the tomatoes into large chunks. If using very juicy fresh tomatoes, drain some of the excess liquid. During colder months, good-quality canned tomatoes often provide better flavour.
- Slice the onions thinly. For extra colour and flavour, you can use a mixture of red and white onions.
- Slice the garlic cloves.
- Cut the red pepper into large cubes.
- Measure out all spices, salt and pepper and place them together in a small bowl.
Install a cast iron wok on your grill by removing one cooking grate. Light the burner underneath the wok and set it to medium heat.
After approximately 5 minutes, reduce the heat to medium-low.
Add the oil to the hot wok. Add the onions, season with a pinch of salt and cook until softened, stirring occasionally.
Add the red pepper and garlic. Cook until the pepper begins to soften.
Add the cumin, smoked paprika, sweet paprika, chilli and black pepper. Stir well and cook briefly until the spices become fragrant.
Add the tomatoes and increase the heat slightly. Allow the sauce to simmer and reduce until thick and rich.
While the sauce is cooking, grill some bread to serve alongside the shakshuka.
Once the tomato sauce is thick enough that you can create small wells in it, it is time to add the eggs. Reduce the grill burners to the lowest setting, as the sauce should no longer be stirred.
Make small indentations in the sauce and crack an egg into each one. Season the eggs lightly with salt, then close the grill lid.
Cook for 8–12 minutes, depending on the outside temperature and grill conditions. The shakshuka is ready when the egg whites are set but the yolks remain soft and runny.
