Shakshuka is a staple dish at any Israeli breakfast – whether you’re in a restaurant or at home – and it’s considered a significant competitor to falafel and hummus for the title of ‘best Israeli dish’. Eaten for breakfast, lunch or dinner, the history of shakshuka and how it became an Israeli favourite remains a mystery. But what is not a mystery is why it’s so popular! Delicious, hearty and unique, it’s a fabulous dish for breakfast or for lunch or dinner. It’s the kind of dish a Biroix cast iron pan was made for. We can’t wait for you to try it.
What you need:
- 1 teaspoon of butter
- 1 teaspoon of olive oil
- 1 onion, diced
- 2 cloves of garlic, crushed
- 1 ½ teaspoon of Moroccan seasoning
- 2x 130g bags of baby spinach
- ½ cup of chopped coriander
- ½ cup of cream
- Juice of a lemon, around 1 teaspoon
- 4 eggs
- 50–100g of feta
- Grilled pita
- Chilli oil
- 1 tablespoon of extra coriander leaves
How to make:
- Preheat grill to 220°C
- Over a medium heat, add olive oil and butter to your Biroix cast iron pan.
- Once hot, add the onions and sauté for 4-5 minutes until translucent.
- Add the garlic and Moroccan spices and cook for 1 minute, while stirring.
- Add the spinach and coriander and cook until wilted, around 2 minutes. You may have to do this in batches, but it will all wilt down beautifully.
- Add the cream and cook until reduced a little. Around 3-4 minutes.
- Add the juice of the lemon. Taste, and add a little salt and pepper. You will get some salty flavour from the feta so don’t over salt it.
- To add the eggs, make 4 little hollows in the spinach mix with your wooden spoon. Break the eggs into the hollows. (Easiest way is to crack the eggs into a glass and then pour them into the hollows).
- Then scatter with feta and black pepper and finish under the grill.
- Serve with grilled pita and chilli oil.