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Originating in the Middle East and North Africa, a Shakshuka means “mix up” in Arabic, so don’t be surprised if you come across different variations whenever you go out to eat for breakfast.<\/p>\n
Some chefs might add aubergine, feta, or spicy sausage to their shakshuka, but what does Mary Berry do?<\/p>\n
The icon shared that her shakshuka has a “spiced tomato base with eggs on top” that is “such a quick and easy dish to make from store-cupboard ingredients”.<\/p>\n
Mary Berry confirmed there are “many variations and additions to this historic recipe”, but here is her twist on the classic.<\/p>\n
Serving four people, Mary Berry’s shakshuka can be ready to serve within 30 minutes.<\/p>\n<\/div>\n
Shakshuka recipe<\/strong><\/p>\n Ingredients:<\/strong><\/p>\n Equipment:<\/strong><\/p>\n Mary Berry said: “The tomato base can be made up to eight hours ahead. Heat before adding the eggs.”<\/p>\n 1. Heat the oil in a deep frying pan over medium-high heat. Add the onions and fry for five minutes.<\/p>\n 2. Add the garlic and chilli and fry for 30 seconds. Stir in the chopped tomatoes, sun-dried tomato paste and sugar and bring up to a boil.<\/p>\n<\/div>\n 3. Reduce the heat and simmer gently, without a lid, for about 10 minutes, until the sauce has reduced and thickened and the onion is tender. Season well with salt and freshly ground black pepper.<\/p>\n 4. Using the back of a spoon, make four dips in the sauce and carefully crack an egg into each one.<\/p>\n 5. Cover the pan with a lid and simmer on the hob over a gentle heat for about six minutes, or until the whites are set but the yolks are runny.<\/p>\n 6. Serve immediately, sprinkled with flat-leaf parsley, alongside pitta or crusty bread.<\/p>\n<\/div>\n You can, however, add in spicy sausage, aubergine and feta for a more hearty meal that is likely to keep you full for longer.<\/p>\n Alternative variations are also possible, as a shakshuka could make use of any leftover ingredients you may have in your fridge.<\/p>\n Take spinach, for example (which pairs amazingly well with eggs), this leafy green vegetable would work well in a shakshuka.<\/p>\n A simple, yet tasty, recipe like this is a great option to have in your cooking repertoire to satisfy a hungry belly.<\/p>\n<\/div>\n\n
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