Timothy Wassermann's Shakshuka Recipe
Timothy Wassermann's Shakshuka Recipe / Photo by Kathy Pitout Photography
“The reason I chose this dish is because my Nan always used to cook Shakshuka for Christmas breakfast, no one else but me and her had this for Christmas breakfast. Whenever I had a bad day at school or wasn’t feeling well, she would make this dish, but unfortunately my Nan got sick and then she sadly passed away. While I was thinking of a dish for our photoshoot, I realised that shakshuka was the last dish she ever made me before she passed. That is the story behind this very beloved dish.”
Timothy Wassermann's Shakshuka Recipe
Serving size: Serves 1 - 2 people
Ingredients
5 Tomatoes (before poaching 640g, after poaching and chopping 440g)
500ml water
1 Large onion (before chopping 416g after chopping 163g)
2 Cubes of butter (10g)
1 Tablespoon of Olive Oil
Half of a Yellow Pepper (107g chopped)
1 Clove of Garlic chopped (6g)
1 Teaspoon of Curry powder
1 Teaspoon of Paprika
1 Teaspoon of Durban Masala
1 Teaspoon of Turmeric powder
2 Teaspoons of Brown Sugar
Pinch of Dry Thyme
2 Pinches of Oryx salt
40g of tomato paste
100ml White wine
150ml of water
4 large “Midlands” eggs
1 sprig of fresh rosemary (garnish)
METHOD
Score the 5 tomatoes at the bottom of it with a knife make an X. Bring the 500ml of water to a boil and add the 5 tomatoes, boil for 8 minutes until colour changes to a light red and the skin becomes loose. Remove the tomatoes and place in a bowl with ice water, when cooled, keep aside.
Add the cubes of butter and the olive oil to a pan.
Chop the onion and ½ of the yellow pepper into small cubes, add to the hot pan, once that starts to get golden brown add 1 finely chopped garlic clove.
Once you start smelling the garlic cooking add the curry powder, paprika, Durban masala, turmeric powder, 2 pinches of Oryx salt, 2 teaspoons of brown sugar and the pinch of dry thyme.
Once all the dry ingredients have been added, add the 40 grams of tomato paste and the 100ml of white wine, leave to simmer for 2 to 3 minutes, take the pan off the stove.
Peel the cooling tomatoes and chop into chunks, blend or mash into a juice like mixture. Add the tomato juice to the pan.
Place the pan back onto the stove, mid-high heat, cook down the mixture, if the mixture gets too dry add some of the 150ml water to maintain mixture as a liquid, simmer for 3 minutes add water if required.
Remove pan and place the mixture into a Pyrex dish or oven safe pan, break the 4 eggs, one at a time, spreading the eggs evenly over the mixture, with the yolk intact.
Preheat the oven to 180°C degrees, place the dish in the oven and turn heat up to the highest setting, back 10-15 minutes for a soft egg, with no clearness in the white part of the egg.
Remove the dish and serve while still hot, garnish with rosemary.
FAQs
Q: What is shakshuka?
A: Shakshuka is a dish of eggs cooked in a rich tomato-based sauce with onion, peppers, garlic and spices. It is popular as a breakfast, brunch or light meal.
Q: Can I make this shakshuka recipe ahead of time?
A: Yes. You can prepare the tomato sauce in advance and refrigerate it. When ready to serve, reheat the sauce, add the eggs and bake just before serving.
Q: How do I know when the eggs are cooked properly?
A: The egg whites should be fully set while the yolks can still be slightly soft, depending on your preference. This recipe bakes the eggs for about 10 to 15 minutes.
Q: Can I use tinned tomatoes instead of fresh tomatoes?
A: Yes. Tinned chopped tomatoes can be used if fresh tomatoes are out of season or unavailable.
Q: What should I serve with shakshuka?
A: Shakshuka is best served with crusty bread, toast or flatbread for scooping up the sauce and eggs.