..where teens can learn to cook restaurant quality meals for the family
UpCooked Shakshuka
This can be an amazing dish if you put the effort in a work through it carefully. Most Shakshuka recipes say you should poach the eggs in the dish itself. But every time we do it, they don't cook well, and suddenly can end up overcooked! So we poach them separately (see our 'how-to' to get them perfect) and then we add them to the dish at the end.
ADJUST SERVINGS
Most of our recipes are for 4 people. You can check and adjust the serving size by clicking on the red number above.
BEFORE YOU START
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Course: Main Course
Cuisine: Mediterranean, Middle Eastern, Tunisian
Summary
Summary
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
Add your own private notes:
Equipment
- Large pan
- wooden spoon
- Measuring spoons (1/2 cup, 1/3 cup, 1/4 cup, tsp, tbsp)
- chefs knife
- chopping board
- serving spoon
- Garlic press
Ingredients
- 3 tbsp Extra virgin olive oil
- 1 Onion
- 1 Green pepper
- 1 Red pepper
- 2 cloves Garlic
- 1 tsp Paprika
- 1 tsp Ground cumin
- 1 pinch Red pepper flakes optional
- Salt and pepper to taste
- 800 g Canned chopped tomatoes
- 1-2 tbsp Tomato paste (puree)
- 6 Eggs
- 1/4 cup Fresh parsley
- 1/4 cup Fresh mint
- 1/3 cup Feta cheese
- 1 Avocado
- 1 handful Corriander
- 1 tsp Corriander (from your handful)
- 1 small handful Rocket optional, for garnish
- Warm pita or crusty bread for serving
Instructions
Prep in advance
- Dice your 1 Onion and set aside in a bowl
- Chop your 1 Green pepper and 1 Red pepper into roughly 1cm cubes and set aside in the same bowl as your onion
- Mince your 2 cloves Garlic using a garlic press and put in the same bowl as the other vegetables
- Finely chop your 1 handful Corriander and set aside in a seperate bowl
- Chop your 1/4 cup Fresh parsley and 1/4 cup Fresh mint and set aside in a bowl together
- Dice your 1 Avocado into rougly 1 cm cubes and set aside
- Cut up your 1/3 cup Feta cheese roughly because we are going to crumble it later!
- Finely chop your 1 small handful Rocket if you are using it and set aside
Let's Cook!
- Start by washing your hands and gathering all necessary utensils.
- Heat 3 tbsp Extra virgin olive oil in your large pan over medium heat
- Pour your bowl of onions, peppers and garlic into the pan
- Add 1 tsp Paprika and 1 tsp Ground cumin to the pan
- Add 1 pinch Red pepper flakes and 1 tsp Corriander from the handful you chopped earlier
- Sauté onions, peppers, and garlic with the spices until softened.
- Add 800 g Canned chopped tomatoes
- Add 1-2 tbsp Tomato paste (puree) and stir in
- Season with salt and pepper to taste
- Simmer for a few minutes further until thickened
- Create wells in the sauce and either crack 6 Eggs into the wells (you're going to poach them in the dish itself) OR poach them separately using our 'how-to' guide.
- Don't let the eggs overcook! You want them to have runny yolk but be solid on the outside. If you've poached them separately, put them back into the main dish (make wells in the food so they can sit in them)
- Put your Warm pita or crusty bread into your toaster on your prefered setting
- When it looks like the eggs have cooked, dish out your Shakshuka into bowls – remeber the eggs keep cooking so dont wait too long!
- Crumble your 1/3 cup Feta cheese evenly over the seperate bowls
- Evenly distribute the chopped avocado as well as the rest of your corriander
- Add your rocket if you are using it and serve on Warm pita or crusty bread
Please share with us how you went!We need your feedback so we can improve the recipes and help others succeed! Please let us know by leaving a comment 🙂