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Serves
US | Metric
Ingredients
  • 12 tomatoes
  • 1 large red pepper
  • 1 tbsp olive oil
  • 1 white onion, finely diced
  • 2 tsps cumin seeds
  • 2 cloves of garlic, grated
  • 2 tbsps harissa paste
  • ¼ tsp cayenne pepper
  • 1 tsp heaped, paprika
  • ¼ tsp smoked paprika
  • 2 tbsps tomato paste
  • 1 tsp heap, brown sugar
  • Sea salt to taste
  • Cracked black pepper, to taste
  • ½ Lemon, juice
  • 2 Eggs per person
  • A handful coriander
  • Thick yoghurt/Labneh to serve
  • Extra virgin olive oil for drizzling
Shakshuka Shakshuka
Shakshuka

This is a middle eastern dish with tomatoes and eggs, in Arabic the word ‘shakshuka’ means ‘mixture’.


Often eaten as breakfast as it has the eggs in, but also is a staple meal all over the middle east. I first tasted this dish in an Israeli cafe in Philadelphia and instantly fell in love, it is a great brunch recipe, and a good filling vegetarian dish.

Prep 15 minutes
Total 45 minutes
  • Cut crossed in the tops of the tomatoes and place in hot water so you can remove the skin. Dice and set aside.
  • Heat the olive oil in a frying pan, then gently cook the onion and pepper until soft.
  • Add the cumin seeds and cook for a few minutes before add the garlic, harissa, cayenne and both paprikas. Let this cook for a few minutes more, continue to stir. Then add the tomato paste, stir through before add the fresh tomatoes.
  • With a potato masher, mash the tomato up in the sauce a little bit to break it up. Add the sugar, salt, pepper and lemon juice and cook for 25 minutes.
  • This can be made in advance and reheated once you are ready to cook the eggs.
  • Crack eggs into a tea cup, separately, then with a ladle make an indent in the hot sauce and gently pour the egg into the hole, continue with all of the eggs leaving space in between.
  • Reduce the heat to the lowest and cover the pan, let the eggs cook gently until all of the white is cooked and the yolk is runny. This should take around 10-12 minutes.
  • When ready, serve with a sprinkle of coriander leaves, some dollops of the yoghurt/Labneh and a drizzle of extra virgin olive oil. Serve with bread.


Enjoy

Lulu xxx

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Shakshuka

This is a middle eastern dish with tomatoes and eggs, in Arabic the word ‘shakshuka’ means ‘mixture’.


Often eaten as breakfast as it has the eggs in, but also is a staple meal all over the middle east. I first tasted this dish in an Israeli cafe in Philadelphia and instantly fell in love, it is a great brunch recipe, and a good filling vegetarian dish.

favorite
print
rate
Prep 15 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 12 tomatoes
  • 1 large red pepper
  • 1 tbsp olive oil
  • 1 white onion, finely diced
  • 2 tsps cumin seeds
  • 2 cloves of garlic, grated
  • 2 tbsps harissa paste
  • ¼ tsp cayenne pepper
  • 1 tsp heaped, paprika
  • ¼ tsp smoked paprika
  • 2 tbsps tomato paste
  • 1 tsp heap, brown sugar
  • Sea salt to taste
  • Cracked black pepper, to taste
  • ½ Lemon, juice
  • 2 Eggs per person
  • A handful coriander
  • Thick yoghurt/Labneh to serve
  • Extra virgin olive oil for drizzling

  • Cut crossed in the tops of the tomatoes and place in hot water so you can remove the skin. Dice and set aside.
  • Heat the olive oil in a frying pan, then gently cook the onion and pepper until soft.
  • Add the cumin seeds and cook for a few minutes before add the garlic, harissa, cayenne and both paprikas. Let this cook for a few minutes more, continue to stir. Then add the tomato paste, stir through before add the fresh tomatoes.
  • With a potato masher, mash the tomato up in the sauce a little bit to break it up. Add the sugar, salt, pepper and lemon juice and cook for 25 minutes.
  • This can be made in advance and reheated once you are ready to cook the eggs.
  • Crack eggs into a tea cup, separately, then with a ladle make an indent in the hot sauce and gently pour the egg into the hole, continue with all of the eggs leaving space in between.
  • Reduce the heat to the lowest and cover the pan, let the eggs cook gently until all of the white is cooked and the yolk is runny. This should take around 10-12 minutes.
  • When ready, serve with a sprinkle of coriander leaves, some dollops of the yoghurt/Labneh and a drizzle of extra virgin olive oil. Serve with bread.


Enjoy

Lulu xxx

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com