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Quick Shakshuka with Yogurt: A Deliciously Easy Recipe

Shakshuka, the vibrant dish of poached eggs nestled in a spicy tomato sauce, has gained popularity far beyond its North African origins. This hearty meal is not only a feast for the eyes but also a delightful explosion of flavours. The addition of creamy yogurt to this recipe elevates it to a whole new level. Perfect for brunch, lunch, or even a light dinner, this quick shakshuka is both satisfying and simple to prepare.

Ingredients

For the Shakshuka:

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 400g tin of chopped tomatoes
• 1 tsp ground cumin
• 1 tsp paprika (smoked or sweet, depending on your preference)
• Chilli flakes to taste
• Salt and pepper, to taste
• 4 large eggs
• Fresh parsley or coriander, chopped (for garnish)

For the Yogurt:

• 200g plain Greek yogurt
• 1 garlic clove, minced
• A squeeze of lemon juice
• Salt, to taste

Instructions

1. Prepare the Yogurt: In a small bowl, combine the Greek yogurt, minced garlic, a squeeze of lemon juice, and a pinch of salt. Mix well and set aside to allow the flavours to meld.

2. Cook the Vegetables: In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened. Then, toss in the diced red bell pepper and continue to cook until both vegetables are tender.

3. Add the Flavour: Stir in the minced garlic, cooking for another minute until fragrant. Next, pour in the chopped tomatoes, and sprinkle in the ground cumin, paprika, and chilli flakes. Season with salt and pepper to taste. Let the mixture simmer for about 10 minutes, stirring occasionally, until it thickens slightly.

4. Poach the Eggs: Using the back of a spoon, create small wells in the tomato sauce, and carefully crack an egg into each well. Cover the pan with a lid and simmer for an additional 5-7 minutes, or until the eggs are just set, but the yolks remain runny. If you prefer firmer yolks, cook for a couple of extra minutes.

5. Serve: Once the eggs are cooked to your liking, remove the pan from the heat. Spoon generous portions of the shakshuka onto plates or into bowls, adding a dollop of the garlic yogurt on top. Garnish with freshly chopped parsley or coriander for a pop of colour.

Enjoying Your Shakshuka

Shakshuka is best enjoyed fresh, and it pairs wonderfully with crusty bread or warm pita, perfect for scooping up the delicious sauce and eggs. The cool, creamy yogurt complements the warmth and spice of the dish beautifully, providing a rich contrast that balances the flavours perfectly.

This quick shakshuka recipe is not just an excellent meal for any time of day; it’s also versatile. Feel free to Experiment by adding vegetables such as spinach or courgette, or even throwing in some feta cheese for an extra layer of creaminess and tang.

Conclusion

Quick Shakshuka with Yogurt is a vibrant and flavourful dish that can easily become a staple in your culinary repertoire. With minimal prep time and simple ingredients, it’s a wonderful way to enjoy a healthy meal without spending hours in the kitchen. Whether you’re feeding a crowd or indulging in a solo feast, this shakshuka recipe is sure to impress. Enjoy the burst of flavours, and happy cooking!

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