The BEST shakshuka recipe you'll ever taste

eggs

🥗Healthier: tofu

💰Cheaper: eggs

Tofu is lower in cholesterol and can be a budget-friendly protein alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is nutritious, while vegetable oil is often cheaper.

Finely dice one shallot or onion.

Crush and chop two cloves of garlic.

Roughly dice one green bell pepper.

Prepare about 300 grams of brussels sprouts by chopping off the stem, cutting them in half, and peeling the outer layer.

Toss the brussels sprouts with salt, pepper, and extra virgin olive oil, then set aside.

Preheat the oven to 200C (400F).

Heat 1 tbsp extra virgin olive oil on medium heat in an oven-safe pan.

Fry the garlic, bell pepper, and shallots with a little salt until softened, about 5 to 10 minutes.

Add 1 tbsp of tomato puree to the pan and fry until it turns from red to brick red, about 1 minute.

Deglaze the pan with white wine (or vegetable/animal stock or water).

Add 1 tin (about 400 grams) of chopped tomatoes and let simmer for about 15 minutes until the sauce thickens.

Check the sauce's thickness by making an indentation with a rubber spatula; if it doesn't run back together, it's thick enough.

Make four indentations in the sauce and crack 1 egg into each indentation.

Season the eggs with salt and pepper and let them fry for a few minutes.

Transfer the pan to the oven and bake for about 5 minutes, then switch to grill mode for another 2 minutes.

After 7 minutes total, remove the pan from the oven using an oven mitt.

Garnish with fresh herbs and lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary