Easy Shakshuka with Dragon Cheese

Flatlay shot of easy shakshuka in Turkish copper pan, next to Dragon Cheese and a bowl of baguette slices

Easy Shakshuka with Dragon Cheese

A traditional Maghrebi dish, many North African countries lay claim to shakshuka (also known as “shakshouka” or “chakchouka”), but its roots are thought to lie in Tunisia. Today, the dish is popular in various forms throughout the Levant, especially in Israel, where it’s commonly served with pita or challah bread for breakfast or brunch. However, this versatile dish can be enjoyed any time of day.

Named after the Arabic term for “a mixture” or “all mixed up,” this aptly named dish combines vegetables like onions, peppers, garlic, aubergine, and spices, gently fried and simmered in a slow-cooked spiced tomato sauce. It’s then crowned with runny-yolked poached eggs, and often finished with creamy labneh or salty feta cheese.

My easy shakshuka swaps onions and peppers for leeks and courgettes, which lend a sweeter, more delicate flavour and a fresher feel. Melted Dragon Vintage Welsh Cheddar adds a rich, tangy indulgence, best enjoyed with crusty baguette for mopping up the sauce.

Course Breakfast, Brunch, Dinner, Lunch

Cuisine Maghreb, North African, Tunisian, Vegetarian

Keyword Cheese, courgette, cumin, leeks, Mini Eggs, tomatoes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 216kcal

Author Kacie Morgan

Cost £1

Ingredients

2 tbsp extra virgin olive oil
1 medium leek approx. 100g, washed, trimmed, and sliced to 1cm thick (white and light green parts only)
1 courgette approx. 200g, sliced into 1cm-thick rounds and quartered
1 garlic clove peeled and finely chopped
1 tbsp harissa
1 tsp ground cumin
1/4 tsp salt
800 g canned chopped tomatoes or approx. 5 large fresh tomatoes, finely chopped
4 eggs
120 g Cheddar cheese grated
Fresh parsley chopped (optional garnish)
1 small baguette to serve

Instructions

Heat the olive oil in a large non-stick frying pan or skillet over medium heat.
Add the sliced leeks, courgettes, garlic, harissa, cumin, and salt. Fry for around 7 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
Stir in the chopped tomatoes, ensuring the mixture is evenly combined. Simmer for 8 minutes, stirring occasionally, until the sauce thickens slightly.
Use a spoon to create four small wells in the tomato mixture. Carefully crack an egg into each well, keeping the yolks intact.
Reduce the heat slightly, cover the pan with a lid (or loosely with foil if a lid isn’t available), and cook for around 5 minutes, or until the egg whites are set but the yolks remain runny.
Scatter the grated cheddar evenly over the sauce, allowing it to melt slightly. Garnish with fresh parsley if desired.
Serve immediately with hunks of crusty baguette for dunking.

Notes

Adjust the spice level to your taste: use 1/2 tbsp harissa for a milder heat or omit it entirely, replacing it with a pinch of dried chilli flakes for a more subtle kick. Prefer something hotter? Try some hatch green chile hot sauce instead.
If using chilli flakes instead of harissa, add a pinch of ground coriander and caraway seeds.
Leftovers can be stored in an airtight container in the fridge for up to two days. Reheat gently on the stove with a splash of water to loosen the sauce, but remove any leftover eggs before reheating.
Experiment with different seasonal vegetables like peppers, aubergine, onions, spinach, or even diced potatoes.
Use room temperature eggs, to allow for quicker cooking times.

Nutrition