Mary Berry Shakshuka

Mary Berry’s Shakshuka is made with olive oil, onions, garlic, red chilli, chopped tomatoes, sun-dried tomato paste, caster sugar, eggs, and flat-leaf parsley. This delicious Shakshuka recipe creates a hearty breakfast that takes about 30 minutes to prepare and can serve up to 4 people.

This Shakshuka Recipe Is From Cook And Share Cookbook by Mary Berry

Ingredients Needed:

• 2 tbsp olive or sunflower oil
• 2 onions, roughly chopped
• 2 garlic cloves, crushed
• 1 red chilli, deseeded and finely diced
• 2 × 400g tins chopped tomatoes
• 1 heaped tbsp sun-dried tomato paste
• Scant tsp caster sugar
• 4 eggs
• 2 tbsp chopped flat-leaf parsley

How To Cook Shakshuka:

1. Heat the Oil: Heat the oil in a deep frying pan over medium-high heat.
2. Cook the Onions: Add the chopped onions and fry for 5 minutes until softened.
3. Add Garlic and Chilli: Stir in the crushed garlic and finely diced chilli, frying for another 30 seconds.
4. Add Tomatoes and Seasonings: Mix in the chopped tomatoes, sun-dried tomato paste, and sugar. Bring to a boil, then reduce the heat and simmer gently without a lid for about 10 minutes until the sauce has thickened and the onions are tender. Season well with salt and freshly ground black pepper.
5. Prepare the Eggs: Using the back of a spoon, make four dips in the sauce and carefully crack an egg into each dip.
6. Cook the Eggs: Cover the pan with a lid and simmer gently over low heat for about 6 minutes, or until the egg whites are set but the yolks are still runny.
7. Garnish and Serve: Sprinkle with chopped flat-leaf parsley and serve immediately from the pan. Enjoy with warm pitta or crusty bread!

Recipe Tips

• Prep Ahead: You can prepare the tomato base up to 8 hours in advance. This will save you time when you’re ready to cook.
• Use Fresh Ingredients: Fresh onions, garlic, and herbs will enhance the flavour of your Shakshuka. Avoid using canned or dried options if possible.
• Adjust the Spice: If you like it spicier, keep some seeds from the red chilli. If you prefer it milder, make sure to remove all the seeds before chopping.
• Perfect Egg Cooking: Keep the heat low while cooking the eggs to ensure the whites set without overcooking the yolks. This will give you that delicious runny yolk.
• Serve Immediately: Shakshuka is best enjoyed right after cooking. Serve it hot from the pan with fresh bread for the ultimate experience.

How To Store & Reheat Leftovers

• Refrigerate: First, let the leftover Shakshuka cool until it reaches room temperature. Then, transfer it to an airtight container and place it in the fridge. It can be stored for up to 2 days.
• Reheating: To reheat leftover Shakshuka, place it in a frying pan over low heat, cover with a lid, and gently warm for about 5-7 minutes until heated through. You can also microwave it in short bursts, stirring in between, until hot for 2 minutes. Add a splash of water if it seems dry to keep it moist.

Nutrition Facts

Serving Size: 1 serving (250g)

• Calories: 230
• Total Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 430mg
• Sodium: 600mg
• Potassium: Not specified
• Total Carbohydrate: 15g
• Dietary Fiber: 2g
• Sugars: 11g
• Protein: 15g