This dish…. oh how I love a well prepared shakshuka, ever since the first time I’ve tried it years ago. Instantaneous love ❤️ there was, I’m telling you.
This is obviously a Mediterranean dish but I’ve added an exotic touch to it, which I find absolutely amazing. I think and hope you’ll love it too! 😊
I have to admit that I do dislike adding sugar to savory dishes since I can easily find alternatives.
This eggs in this tomato sauce has to be my top 5 breakfasts ever. Having said that it made a great and perfect lunch or even a superb dinner meal, but just make sure you have that crispy bread along side. Yumm! 😋
There is a little twist to this shakshuka egg dish and that is because I always like giving my dishes tiny little twists.
The twist here is that touch of teriyaki or soya sauce, a tiny amount of sweet Indonesian soya sauce and the nice and spicy 🌶 touch of Sriracha sauce.
I do like a bit of spice 🌶 and I’m certainly addicted to chillies, so a touch of spiciness has to go in almost everything.
I know you may think I’m mad but I have tried this with adding a square or two of that lovely Swiss chilli chocolate, and all I can say: it’s a must try. Definitely tempted to use it again and again.
It’s hard to express how good these eggs (cooked in tomato sauce) are, but I’m going to get going with the recipe, as just talking about it doesn’t help that much… but only gets the functionality of the salivary glands go mad, mine go crazy as I am typing this, as I am a little hungry right now😊.
I absolutely love it this way, but there are many other ways of preparing this egg dish, like following the original Israeli shakshuka recipes, which are absolutely amazing too. It requires some onion, some garlic, peppers, cumin powder and parsley.
So what I’m trying to say here is that there are many ways and many ingredients that you can mix-and-match and still, it remains an amazing shakshuka recipe.
Shakshuka, egg dish with a twist
- 1 can tomatoes (400g) chopped
- 300 ml passata
- 4 eggs
- 1 tsp soy sauce (sweet)
- 2 tbsp ketchup
- 1 tsp sriracha sauce
- 1/2 tsp Worchestershire sauce
- 1 tsp italian herbs (mixed)
- 1 pinch red chili flakes (optional)
- 1/2 tsp paprika powder
- mozzarella (grated, to sprinkle over at the end)
- springs parsley (a few, to garnish)
Place a larger frying pan or a skillet over medium heat. Add the tomato sauces, the teriyaki, soy sauce, ketchup, sriracha or any other chili sauce along with the Worcestershire sauce.
Cook the tomato sauce until it starts to reduce slightly, I would say about 3-4 minutes.
Crack in the eggs one at the time the right on top of the tomato mixture. You may choose to make a little dent into the sauce if you wish but that's not really necessary. Make sure eggs are scattered around the skillet in such a way that there will be a bit of space between them. You might want to cover the pan and cook the eggs for about 10-12 until those are cooked to your liking. Make sure you do not reduce the sauce too much as it will start burning.
When the eggs are cooked exactly as you like, turn the heat off and garnish this dish with some chopped parsley and a handful of grated mozzarella cheese.
I don't normally put salt in because of the teriyaki and the soy sauce but if you are choosing not to use those add some salt of course. Cooking time varies a little because it really depends on how you would like your eggs. I normally like my eggs quite well done in this because it's a special taste according to my taste buds but you can choose to do your exquisite runny and barely cooked it's entirely up to you.
If you don't have passata you could use 1 tablespoon or two of tomato paste and you might need a drizzle of water just to dissolve that slightly. Of course you can leave the cheese out if you don't want it but I love it 😍 and could not possibly leave it out. Enjoy this delicious dish with a nice crusty bread as I was saying or a pitta bread or for dinner are you could even have it on rice or poured over some corn tortillas. Who can ever dare saying you couldn’t? Amazing!! 👍👌