Originating in the Middle East, shakshuka is the perfect comfort dish. It’s flavourful and easy to make, only requiring one pan.
It’s perfect for students, cookable in 30 minutes, as well as having easy to find, simple ingredients that cost less than a fiver.
This recipe is healthy, it produces four solid portions, and the chicken can be swapped for potatoes or aubergine to suit a vegetarian diet.
More importantly, it may convince your parents you’re capable of surviving on your own.
Chicken thighs – £1.24
Canned tomatoes – £0.30
Onions – £0.10
Eggs – £0.85
Paprika – £0.85
Chilli powder – £0.85
Coriander – £0.70
Season the chicken by rubbing paprika and chilli powder on it, then place in the oven for 30 minunites until cooked through.
It can be cooked with the rest of the ingredients in the pan, but I’d recommend oven-baking it first as it ensures the chicken is cooked through and adds a nice crispy skin.
Next, oil a pan and chop the onions into small cubes. When the pan is hot, add the onions and fry until soft and translucent.
Then it is time to add the canned tomatoes and bring the heat down to a simmer.
Afterwards, add around 2 tbsp of paprika and 1-2 tsp of chilli powder, as well as a small handful of coriander and stir while simmering so the flavours mix.
Now it’s time to add the eggs. I would recommend 2-4, just so there’s room left in the pan for the chicken.
All you have to do is crack them into the pan over the tomatoes and let it simmer.
Place a large pan over the top, as this helps the eggs poach evenly and quickly. Once poached, add in the chicken.
All that’s left is to add some of the remaining coriander over the top of the dish as garnish.
And that’s it: you have now cooked authentic shakshuka.