Shakshuka recipes: From spicy beef to spinach and ricotta

The Middle Eastern brunch dish, Shakshuka, is brilliantly versatile and can work for breakfast, lunch or dinner

Shakshuka four ways, based on a staple tin of tomatoes (recipes below)

Shakshuka (Basic Recipe)

Serves 2

Preparation time: 10 minutes and cooking time: 25–30 minutes

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 teaspoon chili flakes
1 × 14-oz/400-g can chopped tomatoes
2 eggs
salt and freshly ground black pepper

This is a brilliantly versatile Middle Eastern brunch dish that works just as well for breakfast, lunch, or dinner. For the tomato sauce, heat the oil in a large skillet (frying pan), add the onion, and cook over medium heat for 5–10 minutes, until softened and translucent. Add the garlic and cook for another 1 minute. Add the chili flakes, tomatoes, and plenty of seasoning, then simmer for 10 minutes, or until the sauce is reduced slightly and thickened.

Make two holes in the tomato sauce, then crack an egg into each hole, and cook for another 5–8 minutes, depending on how you like your egg.

Spicy Beef and Cilantro Shakshuka

From the store:

ground (minced) beef
cilantro (coriander)
1 × shakshuka (basic recipe)

Ingredients

7 oz/ 200 g ground (minced) beef
1 teaspoon ground cinnamon
1 teaspoon cumin seeds, bashed
handful cilantro (coriander), leaves picked

Follow the basic recipe for shakshuka, adding the beef, cinnamon, and cumin with the onion, then continue the recipe as above. Sprinkle with the cilantro (coriander) to finish.

Spinach and Ricotta Shakshuka

From the store:

spinach
ricotta cheese
1 × shakshuka (basic recipe)

Ingredients

3½ oz/100 g spinach
½ cup (4 oz/120 g) ricotta cheese
chili flakes, for sprinkling
glug of olive oil

Follow the basic recipe for shakshuka, adding the spinach to the tomato sauce after 8 minutes cooking time, allowing the heat of the sauce to wilt the leaves. Continue the recipe as opposite, then add the ricotta in generous dollops and finish with an extra sprinkle of chili flakes and a glug of olive oil.

Red Bell Pepper and Avocado Shakshuka

From the store:

red bell pepper
avocado
1 × shakshuka (basic recipe)

Ingredients

1 red bell pepper, thinly sliced
1 teaspoon cumin seeds, bashed
1 avocado, peeled, pitted, and diced, to serve

Follow the basic recipe for shakshuka, adding the red bell pepper and cumin with the onion, then continue with the recipe as opposite. To serve, arrange the avocado on top of the sauce.

The Kitchen Shelf, by Eve O'Sullivan and Rosie Reynolds. Phaidon, £24.95