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MAD Creations Shakshuka #ketodiet #glutenfree
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5 from 2 votes!

The Best Shakshuka

I have been eating this kind of recipe long before I even knew what it was called. Seriously one of my favourite meals to enjoy on a weekend.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast Lunch and Dinner
Cuisine: Mediterranean
Recipe Category: Low Carb
Servings: 4 serves
Calories: 266kcal
Author: Megan Ellam

Ingredients

  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp sweet paprika
  • 1/2 tsp cayenne
  • 20 g olive oil
  • 20 g butter
  • 40 g onion diced
  • 1 clove garlic crushed and diced
  • 1 chorizo diced (this is optional)(or fresh chorizo mince)
  • 1 tin tomato diced
  • 1/2 fire roasted red pepper finely diced
  • 4 eggs fresh is best
  • 60 g feta crumbled
  • 2 tbsp parsley chopped
  • 1 tbsp fresh coriander
  • 1/2 tsp sumac
  • 1/2 aleppo pepper
  • salt and pepper to taste

Fun Fact

  • 1 tsp of chipotles in adobo goes fabulous with this dish. Add in with tomatoes.

Instructions

Conventional

  • In a large frypan over medium heat dry fry spices until fragrant and remove. Reserve for later.
  • Add oil and butter to pan and saute onion until tender, add garlic and chorizo (dried or fresh) and cook for several minutes until chorizo starts to render and brown.
  • Add spices back to mixture along with tomatoes and peppers bring to a simmer.
  • Make 4 little dimples in the mix and crack in 4 eggs separated by the sauce.
  • Reduce heat, top with feta and lid and cook for for 2-3 minutes until eggs have poached.
  • Serve sprinkle with sumac, aleppo and fresh herbs.
  • Season to taste

Thermomix

  • Preheat oven to 180℃.
  • Add butter, oil, cumin, coriander, paprika, cayenne, garlic and chorizo to bowl.
  • Cook 4 minutes/90℃/speed 2
  • Add tomatoes and peppers and cook for further 3 minutes/90℃/speed 1
  • Pour mixture into small/medium crockpot or baking dish.
  • Crack in the eggs and top with feta and lid
  • Cook in oven for 3-5 minutes in oven until eggs are done.Serve sprinkle with sumac, aleppo and fresh herbs.
  • Season to taste

Notes

I love turning this recipe from Mediterranean into Mexican with some delicious smokey Mexican chillies.
This recipe can be frozen minus the eggs, and used for a sauce or stews as well.
Best made with fresh chorizo mince. Check out my recipe.

Nutrition

Serving: 1serve | Calories: 266kcal | Carbohydrates: 5g | Protein: 11g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 200mg | Sodium: 455mg | Potassium: 248mg | Fiber: 0g | Sugar: 2g | Vitamin A: 1180IU | Vitamin C: 7.7mg | Calcium: 109mg | Iron: 1.7mg | Net Carbs: 5g