Have you ever heard of Shakshuka?
It’s a traditional North African dish of baked eggs in a hearty, chunky tomato sauce, and it’s become quite the popular brunch dish lately, popping up on the fanciest and trendiest cafe menus everywhere. Not complaining here, I LOVE the stuff!!
I’ve made it many, many times the traditional way, although I have yet to photograph it and share the recipe here on the blog (all in good time, I promise!). To me, it’s a really delicious way to elevate plain old eggs into a substantial meal that is able to stand its own as a complete dinner, which is always a big win for me.
Being someone who loves having eggs for dinner, I came up with this Indian inspired twist on Shakshuka that makes it even quicker and more dinner-worthy, and let me tell you…we were completely blown away by the flavour!
I used a bottle of Sharwood’s beautiful curry Simmer Sauces – the Rogan Josh one to be exact – and bulked it up with cooked chickpeas to soak up the spicy goodness, before cracking the eggs into the sauce and baking them off in the oven. The lovely savoury spiciness of the sauce works SO beautifully with the eggs and chickpeas! And a drizzle of coconut cream to finish it off adds the perfect hit of smooth creaminess to balance out the heat. We mopped up every last bit with my homemade naan bread, but you could definitely use store-bought naan, or even just thick slices of sourdough toast if you like.
I am so enamoured by the ease and deep, complex flavours of this dish, that it’s officially gone into our current weekly meal rotation. I might try one of the other simmer sauces next time and see which one I prefer, as I am pretty sure they will all work beautifully in this dish. It’s just such a good meal to tuck into, especially with the very welcome cooler weather marking the start of Autumn down here in Australia.
I have been using Sharwoods’ curry pastes since as far back as I can remember, even before I moved down under; my father and I would go buy their tandoori paste from a specialty store in Cairo to use in our beloved Tandoori Chicken dish (which I still make all the time!), and I love making slow cooked beef curry with their Korma paste (recipe, as always, coming soon). Their simmer sauces are a new and most welcome addition to my kitchen for when time is a bit short (which honestly is pretty much the story of my life lately) but I still want that authentic curry flavour without heaps of unnecessary nasty ingredients.
Grab yourself a jar next time you’re in you grocery store and you’ll understand why I love it so much!
*This recipe is generously sponsored by Sharwood’s
- 1 tbsp. olive oil
- 2 cloves garlic, minced
- 1 400g chickpeas, drained & rinsed
- 1 420g bottle of Sharwood’s Rogan Josh Simmer Sauce
- ⅓ cup water
- 1 tsp. sugar
- 4 tbsp. coconut cream, plus extra for serving
- chopped parsley or coriander to garnish
- Naan bread, to serve
- Preheat oven to 200 C (390 F)
- Place an oven-proof skillet on medium heat (cast iron, enamelled or stainless steel skillets all work well). Add the oil and garlic, and sauté the garlic for 30 seconds till fragrant. Add the chickpeas and sauté for 2-3 minutes.
- Add the Simmer Sauce to the pan, then pour the water in the empty sauce jar to swish out any residual sauce and pour that into the pan as well. Add the sugar, then simmer on low for about 10 minutes, until it is thickened slightly.
- Using a spoon, make 4 hollows/indentations into the sauce. Pour 1tbsp. of coconut cream into each hollow, then crack an egg on top. Transfer the entire skillet to the preheated oven and bake for 8-10 minutes for slightly runny yolks, more if you want fully set yolks (bear in mind that the eggs continue to cook a little even after you take the skillet out of the oven from the residual heat).
- Sprinkle with the chopped parsley/coriander and spoon a little extra coconut cream on top. Serve immediately, still sizzling in the skillet, with plenty of naan bread to mop up!
2- This dish can also be made using a curry paste. In this case; start with 1tbsp. oil, then add half a chopped onion and 2 cloves minced garlic. Cook for 3 minutes, then add 2 heaped tbsp. of your favourite curry paste and cook for 2 minutes. Add a 400g can of drained & rinsed chickpeas & cook for 1min, then add a 400g can of chopped tomatoes, 1tsp. sugar, then continue with the recipe as above from step 4.