SHAKSHUKA

The fastest recipe in this entire manual and one of the most satisfying. Shakshuka is eggs poached directly in a spiced tomato sauce; all in one pot, on one flame, in under 30 minutes. The Ember Cast Iron Dutch Oven holds the sauce at a steady simmer so the eggs set evenly without overcooking. This is your weekday breakfast, your lazy Sunday brunch, and your last-minute dinner all in one.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 2-4

Ingredients for the Tomato Base

• 2 tbsp Olive oil

• 1 medium Onion, finely chopped

• 4 Garlic cloves, finely chopped

• 1 Green chilli, finely chopped

• 1 medium Capsicum, finely chopped

• 3 large Tomatoes, finely chopped, or 1 can crushed tomatoes (400g)

• 1 tsp Cumin powder

• 1 tsp Coriander powder

• 1 tsp Red chilli powder

• ½ tsp Turmeric powder

• ½ tsp Smoked paprika

• 1 tsp Sugar

• Salt to taste

• Black pepper to taste

Ingredients to Finish

• 4 to 6 Eggs

• 50g Feta cheese, crumbled (optional)

• Fresh coriander or parsley, finely chopped

• Red chilli flakes

• A drizzle of olive oil

• Warm bread or pita to serve

Method

Step 1 

Place the Ember Cast Iron Dutch Oven on medium flame and preheat for 2 minutes. Add the olive oil and chopped onion. Saute for 3 to 4 minutes until soft and translucent.

Step 2 

Sauté for 30 seconds until fragrant, being careful not to brown the garlic. 

Step 3 

Add the chopped capsicum and cook for 2 to 3 minutes until slightly softened but still holding shape. 

Step 4 

Add the chopped tomatoes and sugar. Cook on medium flame for 8 to 10 minutes, stirring occasionally, until the tomatoes break down completely and the sauce thickens slightly. 

Step 5 

Add the cumin powder, coriander powder, red chilli powder, turmeric powder, smoked paprika, salt, and black pepper. Stir well and cook for 2 minutes until the spices are fully incorporated into the sauce and the oil begins to lightly separate at the edges.

Step 6 

Reduce the flame to low.

Using the back of a spoon, make small wells in the sauce; one for each egg. Crack an egg carefully into each well. Crack the eggs carefully into the wells and season lightly with salt and black pepper. 

Step 7 

Cover the Ember Cast Iron Dutch Oven with its lid and cook on medium-low flame for 5 to 7 minutes until the egg whites are fully set but the yolks are still slightly runny. Check at the 5-minute mark; the cast iron retains heat well, so the eggs can overcook quickly.

Step 8 

Turn off the flame slightly before the eggs look fully done.

Residual heat from the Dutch oven will finish cooking them gently. 

Step 9 

Crumble feta cheese over the top. Garnish with fresh coriander, a pinch of red chilli flakes, and a drizzle of olive oil. Serve immediately, directly from the Ember Cast Iron Dutch Oven alongside warm bread or pita.

Note: 

• The key to a good shakshuka is gentle heat.

• High flame can tighten the eggs too quickly and make the tomato base catch at the bottom.

• The Ember Cast Iron Dutch Oven retains heat long after the flame is switched off, so always remove the shakshuka slightly before the eggs appear fully cooked. 

• The residual heat will finish the eggs perfectly while keeping the yolks soft and creamy.