Shakshuka on a Bed of Hummus

Shakshuka on a Bed of Hummus

By
From
Green Kitchen At Home
Serves
4
Photographer
David Frenkiel

Cracking a few eggs straight into a pan of bubbling, spicy, cumin-flavoured tomato sauce is one of the easiest and most wonderful one-pot dinners that we know, especially when it’s served with some bread on the side, for scooping up the sauce. However, ladling the shakshuka on top of a thin bed of hummus makes it even better. The rich and creamy hummus balances the sweet, spicy and tangy shakshuka just perfectly, and it also turns it into the ultimate comfort food.

Whether you serve this shakshuka with or without hummus, it is a very easy recipe to get creative with. The red pepper can be replaced with finely diced aubergine or courgette. Spinach or kale can be added to the tomato sauce and a pinch of saffron can be added for extra flair.

Ingredients

Quantity Ingredient
2 tablespoons extra-virgin olive oil
1 onion, peeled
3 garlic cloves, peeled
1/2 fresh red chilli, seeded
1 red pepper, trimmed
1/2 teaspoon harissa, plus extra to serve
1/2 teaspoon ground cumin
1/3 quantity Big-batch Tomato Sauce
or 1/3 quantity tinned tomatoes
sea salt
freshly ground black pepper
4 free-range eggs

To Serve

Quantity Ingredient
Heavenly hummus
or store-bought hummus
roughly chopped fresh flat-leaf parsley or rocket leaves
Za'atar, (optional)
sea salt
freshly ground black pepper
extra-virgin olive oil
warmed pita breads or gluten-free flatbreads

Method

  1. Heat the oil in a large frying pan on a medium-low heat. Finely chop the onion, garlic and chilli and cut the red pepper into chunks. Transfer to the pan along with the harissa and cumin and sauté for about 15 minutes or until the onion has softened. Add the tomato sauce or tinned tomatoes and season to taste. Bring to the boil, then simmer until the sauce is heated through, stirring from time to time so the sauce doesn’t burn. Add more water if the sauce becomes too dry.
  2. Create four small wells in the sauce and crack an egg into each one. Cook the eggs to your liking. Spread out a layer of hummus in 4 bowls. Ladle one egg and shakshuka on top of the hummus. Top with extra harissa, a handful of parsley or rocket, some za’atar and seasoning. Serve with a drizzle of oil and some flatbread.

Tip

  • If you haven’t got any tomato sauce to hand, simply add 2 x 400 g tins of chopped tomatoes and 3 tbsp of tomato puree instead and simmer for 30 minutes instead of 5 minutes. Make sure to taste and season appropriately.

Tip

  • For a vegan alternative, replace the eggs with some fried tofu.
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