There are many competing claims from countries for the specific origin of this dish, one popular theory states that it originated in 16 century Ottoman North Africa after the explorer Hernan Cortez introduced tomatoes to the region.
Whatever the true origins one thing is for sure, this is one tasty and easy to make recipe which is why it has become such a popular meal to cook for brunch.
We like to make Shakshuka using our Bombay Egg Curry sauce which shares many similar flavours with the middle eastern region. This may be because the port city of Bombay (Now Mumbai) lies on the west coast of India and was on the famous Silk Road trade route!
Now that you’ve had a small history lesson its time to cook this tasty recipe, all you need for this one is a packet off Egg Curry sauce, a pan and a few extra ingredients – we recommend serving it with some warm crusty tiger bread with plenty of butter. See the recipe below for our ShakShuka baked spicy eggs
Recipe for Shakshuka (Baked spicy eggs)
Kohinoor Bombay Egg Curry sauce – 1 pack
Eggs – x3
Cooking oil – 1 tbsp
Large onion – 1
Large tomato – 1
Green bell pepper – 1
Chopped coriander – handful
Salt – to taste
Black pepper powder – to taste
Take a large oven proof frying pan, add oil, sauté the chopped onions until translucent. Add the chopped tomato and bell pepper, sauté for a minute and add the Kohinoor Egg Curry sauce. Bring to a boil and adjust seasoning.
Make indentations on the surface of the sauce and add the eggs. Top with chopped coriander, transfer to oven and cook at 180 degrees centigrade for 7-10 minutes.
Add a generous crack of salt and black pepper and serve Shakshuka hot with hot naans or crusty bread.