Shakshuka (Eggs in Hell)

I’ve only made sashuka a few times, but this week just gone by I developed a massive craving for it- owing to seeing it on a food diary video on YouTube. Until that point I had always known it as “Eggs in Hell”, due to the spicy tomato sauce. You can eat it for breakfast, brunch, and lunch- and although its great in summer, its even better when the weather turns cold in winter.

This dish takes a little longer than my recipes usually do (around 45 minutes start to finish), but it looks after itself; the time is taken up by the sauce cooking down to a tomato and chilli flavoured goodness. And if the time it takes to cook is off-putting, then just remember: you have less washing up to do, as this is eaten from the pan. See? Perfect student food.

I like to keep my sauce fairly chunky, but if that isn’t for you then simply chop your vegetables into smaller chunks, and add in some more canned tomatoes- this will take longer to reduce though, and you will need to play around with how much chilli you add.

Ingredients (serves one)

  • 1/2 can chopped tomatoes (roughly 200g)
  • 1/2  bell pepper, chopped
  • 1/2 onion, chopped
  • 1/2 -1 medium red chilli, finely chopped
  • 1 large garlic clove, crushed and finely chopped
  • 1 handful of kale
  • 2 large eggs
  • 1/2 cup boiling water
  • Pinch of each: cayenne, cumin, turmeric, smoked paprika (this is a recipe you can really tailor to your own tastes, but make sure that you have more smoked paprika here proportionately)
  • Salt and pepper, to taste
  • TO SERVE: Toast, if desired

Method
  • Into a frying pan place your garlic and chilli. Cook for around 1 minute, on a medium heat, until softened. Now throw in the onion; sauté over the same heat until golden.
  • Throw in the pepper, the kale, and the chopped tomatoes, along with all of your spices, salt, and pepper. Reduce the heat to low, add 1/4 cup of the boiling water, and allow to simmer gently for 15 minutes.
  • After 15 minutes, return to your pan and give it a stir, adding in the final 1/4 cup of water, and allowing to simmer for 15 minutes more.
  • Once you return to the pan the sauce will have thickened, and cooked down nicely. Make two small wells in the mixture, crack in the eggs, and turn the heat up to medium. Allow the eggs to fry, keeping an eye on them to prevent burning. If the bottoms of the eggs have cooked, but the tops are still too raw, then place a baking tray or a lid over the pan (my pan has no lid, hence the baking tray), to direct the heat rising from the pan, back down to the eggs.
  • After 5- 10 minutes- depending how runny you like your yolks- remove the pan from the heat, and add some more black pepper. If you have fresh basil hanging around then tear some up to top your sashuka with.
  • No need for a plate- dig in straight from the pan.

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