Shakshuka Recipe | The Ultimate Breakfast

Let’s go to North Africa, where we’ll explore a delightful twist on the immensely popular dish, Shakshuka. This hearty and comforting meal is perfect for autumn, packed with rich flavours and a touch of spice that will warm your soul as the weather cools. Today, I’ll be sharing a unique recipe that includes a special chilli and garlic paste called “Pilpelchuma” inspired by the traditional Harissa from Tripoli, Libya. Get ready to savour the aromatic spices, perfectly-cooked potatoes, sweet bell peppers, and juicy tomatoes, all topped with luscious, runny eggs. So, let’s get started and bring the flavours of North Africa to your autumn kitchen!

Preparing Pilpelchuma 

Kickstart the recipe by soaking two medium-sized dried ancho chilies in boiling water for around 30 minutes. These chilies add a delightful kick to our flavorful paste. Once soaked, chop them into a small dice and combine them with peeled garlic in a food processor. For added depth and fragrance, dry toast caraway seeds, ground cumin, cayenne pepper, and sweet paprika, and then add them to the chili-garlic blend. Mix in some neutral-tasting oil until you have a smooth paste, which we call “pilpelchuma.” Let it sit for 24 hours to allow the flavors to develop.

Preparing Potatoes 

To give our Shakshuka a hearty twist, we’re using diced potatoes. Leave the skins on for added texture and nutritional value. Fry the diced potatoes in olive oil and a pinch of salt on low heat to start the cooking process.

Preparing Vegetables 

Dice two large red bell peppers and add them to the potatoes for a burst of sweetness. Feel free to use yellow peppers if you prefer a milder flavor. To complete the vegetable mix, dice fresh Roma tomatoes or opt for good-quality canned tomatoes for added convenience.

Cooking Shakshuka 

Add half of the pilpelchuma and a little concentrated tomato puree to the potatoes and peppers. Stir it all together and continue cooking on low heat to let the flavours meld. After a few minutes, introduce the diced tomatoes and a pinch of salt to balance the flavours. Simmer for about 30 minutes until the potatoes are soft and the mixture has thickened.

Perfecting the Shakshuka 

With the Shakshuka simmering beautifully, it’s time to create wells for the eggs. Make four evenly spaced wells and gently crack eggs into each. Season the eggs with a sprinkle of salt and let them cook uncovered for around 10 minutes until the whites are set and the yolks are still runny.

Serving the Delightful Shakshuka 

Your Shakshuka is now ready to impress! Serve it in the pan right at the centre of your table, surrounded by freshly-baked Pitta bread or flatbreads. To complement the flavours and add a cooling touch, pair the Shakshuka with thick, natural yoghurt on the side. The perfectly runny egg yolks combined with the aromatic and spicy flavours will surely make this a memorable autumn feast!

Shakshuka Recipe | THE UltimATE BREAKFAST

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You've mastered the art of making a North African-inspired Shakshuka with a delightful twist. The pilpelchuma adds depth and richness to the dish, making it perfect for the autumn season. The combination of hearty potatoes, sweet bell peppers, and juicy tomatoes, all topped with perfectly runny eggs, will leave you craving more. Don't forget to enjoy the dish with some freshly baked bread and natural yoghurt to complete the experience. Whether you're hosting a brunch or a cosy dinner, this spicy autumn Shakshuka is sure to impress your guests and satisfy your taste buds. So, put on your apron, embrace the vibrant flavours of North Africa, and indulge in this soul-warming dish this autumn! Happy cooking and bon appétit!

Ingredients

• 2 x Tablespoons olive oil
• 2 x Potatoes (430g / 15.2oz)
• 80g / 2.8oz Pilpelchuma (or harissa more or less depending on how spicy you want it)
• 2 x Teaspoons tomato puree
• 2 x Red bell peppers (300g / 10.6oz)
• 7 x Roma tomatoes (750g / 26.5oz) canned is a great option as well.
• 4 x Eggs
• PILPELCHUMA
• 2 x Ancho Chillies (20g / 0.7oz)
• 90g / 3.2oz peeled garlic
• 2 x Teaspoons caraway seeds
• 3 x Teaspoons ground cumin
• 5 x Teaspoons cayenne pepper
• 5 x Teaspoons sweet paprika
• 80 g / 2.8oz Neutral tasting oil (grapeseed, peanut, avocado etc)

Instructions

1. Begin by making the pilpelchuma (chili and garlic paste) by soaking two medium-sized dried ancho chilies in boiling water for 30 minutes.
2. Peel 90 grams (3.2 ounces) of garlic and chop it into small dice.
3. Add the soaked and diced chilies and garlic to a food processor.
4. Dry toast 2 teaspoons of caraway seeds in a pan on medium-high heat for 1-2 minutes. Remove from the pan and set aside.
5. Keep the pan on low heat and add 3 teaspoons of ground cumin, 5 teaspoons of cayenne pepper, and 5 teaspoons of sweet paprika. Toast for 2 minutes.
6. Add the toasted spices to the food processor with the chili and garlic and blend until smooth.
7. Add 80 grams (2.8 ounces) of neutral-tasting oil and blend again until incorporated.
8. Peel and dice 2 russet potatoes into roughly 1 cm (1/3 inch) cubes.
9. Heat 2 tablespoons of extra-virgin olive oil in a large non-stick frying pan on medium-high heat. Add the diced potatoes and a pinch of salt. Cook for a couple of minutes.
10. Cut two large red bell peppers into small dice and add them to the pan with the potatoes.
11. Add one finely diced onion and 3 cloves of minced garlic to the pan.
12. Cook until the vegetables are tender.
13. Add 2 cups of diced tomatoes and 2 tablespoons of tomato paste to the pan.
14. Add 2 tablespoons of the prepared pilpelchuma and stir everything together.
15. Make four wells in the mixture and crack 4 eggs into the wells.
16. Season with salt and pepper.
17. Cover the pan and cook for about 5 minutes or until the eggs are set to your liking.
18. Serve with some chopped parsley or cilantro and a sprinkle of feta cheese if desired.