One pan wonder: how to make a super easy and super cheesy shakshuka 1 year ago

One pan wonder: how to make a super easy and super cheesy shakshuka

Giz it.

Cooking can be a bit of an effort.

It can be time consuming, confusing, and not worth cleaning an abundance of pots and pans when you're done if the result wasn't all that.

However, there are many dishes out there that require minimal effort for maximum deliciousness: one being the divine shakshuka.

Perfect for breakfast, lunch, or dinner, the dish is super easy to make, requires little cleaning afterwards, and will leave you feeling deathly satisfied no matter what time of the day it is.

Might as well make yourself one, so.

Here's what you'll need (serves 2, maybe): 

  • 1 onion
  • 6 cloves of garlic
  • 1 courgette
  • 1 large red pepper
  • 1 tin of tomatoes
  • 2 eggs
  • 1 knob of butter/vegetable oil
  • 1 tbsp paprika
  • 1 tbsp cumin
  • 1 tbsp hot curry powder
  • 1 tbsp coriander
  • A load of grated cheese
  • A load of cracked black pepper

Here's how you make it: 

1. Brown the diced onion in a medium sized skillet along with the butter, eventually adding the chopped garlic. Allow a few minutes cooking time before adding the chopper courgette and red pepper.

2. Add the herbs, spices, and pepper as the veggies cook on a medium heat until nicely softened. This should take no more than 10 minutes.

3. Throw in the tinned tomatoes and stir occasionally as the mixture combines and the spices settle. After a few minutes, the sauce should have solidified enough to create two hollows either side of the pan. Crack an egg into each hollow, cover and cook on a low heat for about five minutes.

4. Check on your shakshuka every few minutes, ensuring the eggs are receiving enough heat to cook. Midway, sprinkle grated cheese all round the edge of the dish. Mozzarella is a good shout, but so is white cheddar, red cheddar, feta, or whatever you want, really.

5. Once the eggs are cooked, eat your shaksuka straight out of the pan.

You deserve.