Mary Berry’s Shakshuka Recipe [GUIDE]

Shakshuka is a vibrant, aromatic dish with roots in North Africa and the Middle East, and it has become a beloved breakfast or brunch option in many parts of the world. The dish traditionally features poached eggs nestled in a flavorful tomato-based sauce, which is spiced with a variety of herbs and seasonings. Mary Berry, the iconic British culinary figure, offers her own take on this beloved recipe, adding a slight twist that makes it both accessible and full of flavor.

Berry’s version of shakshuka is known for its balance of warmth and richness. Her emphasis is on creating a hearty, wholesome meal that can be enjoyed at any time of day, whether it’s a leisurely weekend breakfast or a satisfying evening meal. With her usual flair for making cooking approachable, Mary Berry’s shakshuka includes ingredients that are easy to find, without compromising on flavor or authenticity. The dish’s foundation of tomatoes, onions, and spices is complemented by eggs that are gently poached, making it a comforting, filling dish that brings together textures and flavors in perfect harmony.

Mary Berry’s Shakshuka Recipe

Ingredients Needed

To recreate Mary Berry’s shakshuka, you’ll need the following ingredients. These are both essential for capturing the depth of flavor and maintaining the integrity of the dish:

1. Olive Oil – A good-quality olive oil serves as the base fat for sautéing the vegetables and helps develop the rich flavor in the tomato sauce.
2. Onions – Typically, a yellow onion is used, finely chopped. The onion adds sweetness and depth to the sauce when softened and cooked down.
3. Garlic – Fresh garlic cloves are crushed or finely chopped. The garlic provides a fragrant backdrop that enhances the overall dish.
4. Bell Peppers – Red bell peppers are often added to bring color, sweetness, and slight crunch. They complement the tanginess of the tomatoes and the heat from the spices.
5. Tomatoes – A mix of canned tomatoes, such as chopped or plum tomatoes, and fresh tomatoes works best. The canned tomatoes provide a rich, consistent base for the sauce, while fresh tomatoes add texture and brightness.
6. Ground Cumin – This earthy spice is a quintessential element in shakshuka. Its warmth balances out the acidity of the tomatoes and gives the dish its signature flavor.
7. Ground Paprika – Whether you use smoked or sweet paprika, it adds a deep, smoky warmth to the sauce. Smoked paprika is particularly popular in shakshuka recipes, as it enhances the dish with a subtle smokiness.
8. Ground Coriander – Another aromatic spice, ground coriander imparts a citrusy, slightly sweet flavor to the shakshuka.
9. Chili Flakes – For a touch of heat, chili flakes are used. Depending on your preference, you can adjust the quantity for a more mild or spicier result.
10. Eggs – The star of the dish! Fresh eggs are cracked directly into the sauce to poach. The eggs are meant to absorb the flavors of the sauce, while the whites firm up, leaving the yolks soft and runny.
11. Fresh Parsley or Cilantro – To garnish, a sprinkling of fresh herbs adds a vibrant green color and a refreshing contrast to the dish’s richness.
12. Salt and Pepper – These basic seasonings are necessary for balancing the flavors and enhancing the spices.

Equipment Needed

The equipment required for Mary Berry’s shakshuka is relatively simple, making this dish ideal for both beginners and seasoned home cooks:

1. Large, Heavy-Bottomed Pan or Skillet – A wide, deep pan is necessary to cook the vegetables, develop the sauce, and provide enough space for the eggs to poach without crowding. A cast-iron skillet or any oven-safe pan is ideal for achieving the perfect balance of heat.
2. Lid for the Pan – This helps the eggs cook evenly by trapping heat and steam, ensuring that the whites set without overcooking the yolks.
3. Wooden Spoon or Spatula – You’ll need something sturdy to stir the vegetables and sauce without damaging your cookware.
4. Ladle – For serving, a ladle can help you scoop out the shakshuka in a way that preserves the integrity of the eggs.
5. Sharp Knife and Cutting Board – To chop the vegetables and garlic.
6. Small Bowl for Eggs – It’s often helpful to crack the eggs into a small bowl before adding them to the pan to prevent any unwanted shell fragments from getting in.

Instructions To Make Mary Berry’s Shakshuka

Follow these simple yet effective steps to create Mary Berry’s take on shakshuka. The process is straightforward but requires a bit of attention to ensure the eggs cook just right.

1. Prepare the Vegetables: Start by chopping the onion, bell pepper, and garlic. Heat the olive oil in your large pan over medium heat.
2. Sauté the Onions and Garlic: Add the chopped onion and garlic to the pan, sautéing them until the onions are soft and translucent. This will take about 5-7 minutes. Stir occasionally to ensure they don’t burn.
3. Add the Bell Peppers: Add the chopped bell peppers to the pan and cook for an additional 5 minutes, allowing them to soften slightly.
4. Add the Spices: Stir in the ground cumin, paprika, coriander, and chili flakes (if using). Allow the spices to toast for 1-2 minutes. This helps release their natural oils and deepen their flavors.
5. Add the Tomatoes: Pour in the canned tomatoes (and any fresh tomatoes if using) along with a pinch of salt and pepper. Stir the mixture well, breaking up the tomatoes with your spoon. Let the sauce simmer for about 15-20 minutes, stirring occasionally, until it thickens slightly.
6. Create Wells for the Eggs: Using the back of your spoon, make small wells in the tomato sauce. Carefully crack the eggs into the wells, ensuring they don’t break.
7. Poach the Eggs: Cover the pan with a lid and let the eggs cook in the sauce for 5-8 minutes, depending on how runny you want the yolks. Keep an eye on them to ensure the whites are fully set but the yolks remain soft.
8. Garnish and Serve: Once the eggs are cooked to your liking, remove the pan from the heat. Garnish with fresh parsley or cilantro and a sprinkle of salt and pepper. Serve hot, with crusty bread or pita for dipping.

Tips And Tricks

1. Egg Variations: If you prefer your eggs firmer, you can cook them for a few extra minutes. Alternatively, if you like them extra runny, reduce the cooking time slightly.
2. Make It Spicy: Adjust the amount of chili flakes based on your preferred spice level. If you want more heat, consider adding a small chopped fresh chili alongside the bell peppers.
3. Cheese It Up: Some variations of shakshuka incorporate crumbled feta cheese. If you enjoy the tangy flavor, add feta in the last few minutes of cooking, allowing it to melt slightly into the sauce.
4. Customize the Veggies: Feel free to experiment with other vegetables. Zucchini, spinach, or eggplant can be added for added flavor and nutrition.
5. Serve with Bread: A piece of warm, crusty bread or pita is perfect for scooping up the sauce and yolks. You could also serve it with a side of hummus for extra flavor.

Mary Berry’s shakshuka offers a flavorful twist on a classic dish, bringing together the richness of tomatoes, the aromatic depth of spices, and the comforting softness of poached eggs. It’s a perfect meal to enjoy at any time of day, and with a few simple ingredients, you can create a vibrant, delicious dish that will leave everyone at the table satisfied. Whether you’re cooking for family or serving friends at a brunch gathering, this shakshuka recipe is bound to impress with its bold flavors and easy preparation. Add your personal touch, experiment with ingredients, and enjoy a dish that celebrates the beauty of simple, wholesome cooking.

Easy Recipe Variations For Mary Berry’s Shakshuka

Mary Berry’s Shakshuka recipe is a vibrant, delicious twist on a traditional Middle Eastern dish that’s known for its simplicity and bold flavors. While the basic ingredients of shakshuka-eggs poached in a spiced tomato sauce-remain consistent, there are many ways to elevate and personalize the dish. Here are some easy and creative variations that can enhance the flavors and textures of this already amazing meal.

1. Spice It Up With Chilli

   One of the most straightforward ways to add depth to shakshuka is by adding more heat. You can introduce chopped fresh chillies (such as jalapeños or serranos) into the sauce or opt for dried chilli flakes or smoked paprika for a subtler, smokier heat. If you enjoy the flavor of heat but want a gentler approach, consider adding a dash of harissa paste for a rich, North African flavor.

2. Add Extra Vegetables

   While Mary Berry’s version keeps it simple with onions, peppers, and tomatoes, you can expand the vegetable base to bring in new textures and flavors. Adding spinach, zucchini, or even eggplant makes the dish heartier and more colorful. A handful of mushrooms sautéed in olive oil also gives the shakshuka a delightful earthy flavor.

3. Cheese It Up

   Adding cheese to shakshuka is an easy way to introduce creaminess and richness. Feta cheese is a popular choice because its crumbly texture pairs well with the soft poached eggs and tangy tomato sauce. Alternatively, you can try goat cheese for a more pronounced flavor or a mild mozzarella if you prefer something milder. Simply sprinkle the cheese on top of the shakshuka just before serving, allowing it to melt slightly into the sauce.

4. Sausage Or Meat Add-ins

   If you want to add more protein to your shakshuka, try incorporating sausage or ground meat. Lamb, beef, or chicken sausages are particularly complementary, adding a savory richness to the sauce. You can crumble the sausage into the sauce before adding the eggs or layer it beneath the eggs for a hearty touch. For a slightly different flavor profile, try spiced chorizo for a bit of a Spanish flair.

5. Fresh Herbs & Garnishes

   While Mary Berry’s recipe suggests fresh parsley as a garnish, you can mix it up with other herbs. Fresh cilantro, basil, or dill can offer different aromatic layers that brighten the dish. Additionally, a squeeze of lemon juice right before serving can balance out the richness of the eggs and tomato sauce. If you enjoy crunch, sprinkle some toasted pine nuts or sesame seeds for an added texture and visual appeal.

Storing Leftovers

Shakshuka is a dish best enjoyed fresh, but if you find yourself with leftovers, you can store them safely to enjoy later. Storing shakshuka properly ensures that it retains its flavor and texture, and that it’s safe to eat after a couple of days. Here’s how to go about it:

1. Cooling

   Before storing any leftovers, let the shakshuka cool to room temperature. This helps to preserve the texture and ensures that it doesn’t become too soggy in the fridge. Never leave it out at room temperature for more than two hours to avoid any food safety issues.

2. Storing In The Refrigerator

   Transfer the shakshuka into an airtight container, making sure it’s sealed tightly to prevent air exposure and moisture loss. Place it in the fridge and consume within 2-3 days for the best quality. The eggs will soften upon reheating, but the flavors of the spiced tomato sauce and vegetables should still shine through.

3. Freezing For Later

   If you want to store your shakshuka for a longer period, freezing is a viable option, although the texture of the eggs may change when reheated. To freeze shakshuka, allow it to cool completely, then transfer it into a freezer-safe container or resealable bag. It’s best to freeze the shakshuka without the eggs poached in it. Instead, you can prepare the sauce and vegetables, and then add the eggs fresh when reheating. Shakshuka can be stored in the freezer for up to 3 months.

4. Reheating

   To reheat shakshuka, the microwave is the fastest option, but to retain the best flavor, reheating it on the stove is ideal. Gently warm the sauce in a pan and, once it’s hot, make small wells to crack the eggs into. Let them cook gently until the whites are set but the yolks are still runny. Alternatively, if reheating the entire dish at once, be sure to stir it occasionally to prevent the sauce from drying out.

What To Eat With Mary Berry’s Shakshuka?

Shakshuka is a wonderful meal on its own, but pairing it with the right accompaniments can elevate the experience even further. The dish’s vibrant, spicy tomato sauce and poached eggs offer a rich and satisfying base, so it’s ideal to complement it with side dishes that balance its flavors and textures.

1. Warm, Crusty Bread

   A warm, crusty loaf of bread is a classic accompaniment to shakshuka. The bread’s texture allows you to dip it into the sauce, soaking up all the delicious juices. You can use anything from a traditional baguette to sourdough or pita. If you prefer, make homemade flatbreads to dip into the shakshuka sauce and egg yolks for extra indulgence.

2. Israeli Salad

   A light, refreshing salad balances the rich and hearty shakshuka. Israeli salad, made of finely chopped cucumbers, tomatoes, red onions, and a squeeze of lemon, provides a cool contrast to the warmth of the shakshuka. The freshness and acidity from the tomatoes and lemon enhance the flavor without overpowering the dish.

3. Yogurt Or Labneh

   A dollop of yogurt or labneh (strained yogurt) is the perfect creamy counterpoint to shakshuka’s spice and acidity. The tangy creaminess of the yogurt cools the palate and adds a smooth texture. You could also drizzle a little olive oil or sprinkle a dash of za’atar over the yogurt to make it extra special.

4. Rice Or Couscous

   To make shakshuka more substantial, serve it alongside a fluffy bed of rice or couscous. The grains soak up the savory sauce, making each bite more fulfilling. A side of couscous, in particular, can complement the dish’s North African roots, absorbing the flavors of the tomato sauce beautifully.

5. Pickled Vegetables

   Adding a side of pickled vegetables is a great way to introduce some acidity and sharpness, which contrasts nicely with the richness of the shakshuka. Try pickled radishes, carrots, or even a Middle Eastern-style pickle mix. The tangy, salty bites will add a refreshing pop of flavor between spoonfuls of the shakshuka.

Conclusion

Mary Berry’s Shakshuka is a warm, comforting dish that combines vibrant flavors with ease of preparation, making it a perfect go-to meal for any occasion. Its beauty lies in its flexibility-whether you stick to the traditional ingredients or experiment with exciting variations, this dish allows for endless creativity. Whether you spice it up with chilis, add extra vegetables, or introduce rich cheese and meats, there’s no shortage of ways to personalize the dish.

Leftovers can easily be stored in the fridge or freezer for future enjoyment, and reheating the dish offers the chance to relive its deliciousness. When paired with crusty bread, a tangy salad, or creamy yogurt, shakshuka becomes a full meal that satisfies the senses. Whether you’re serving it for breakfast, brunch, or dinner, this hearty, flavorful dish will continue to delight and fill your kitchen with inviting aromas.

FAQs

What Makes Mary Berry’s Shakshuka Recipe Different From Others?

Mary Berry’s shakshuka recipe is distinctive because it combines traditional Middle Eastern flavors with a simple, homey approach that’s easy to follow. Her version emphasizes fresh ingredients like tomatoes, peppers, and onions, with a touch of sweetness from added sugar and a subtle kick from paprika and cumin. She also suggests a unique addition of feta cheese, which adds a creamy texture and depth of flavor, making it richer compared to more basic shakshuka recipes.

Can I Make Mary Berry’s Shakshuka Recipe Ahead Of Time?

Yes, you can prepare Mary Berry’s shakshuka ahead of time. You can make the sauce (tomato, pepper, and onion base) in advance and store it in the refrigerator for up to 2 days. When you’re ready to serve, simply reheat the sauce, create wells for the eggs, and cook them until the whites are set. This method ensures that you can enjoy a delicious shakshuka without having to prepare everything from scratch on the day you plan to eat it.

Can I Use A Substitute For The Eggs In Mary Berry’s Shakshuka Recipe?

If you’re looking for an egg substitute in Mary Berry’s shakshuka, you can opt for a variety of plant-based alternatives. For example, scrambled tofu can be used to mimic the texture of eggs, or a chickpea flour mixture (similar to a savory pancake batter) can work well. Keep in mind that the flavor will slightly change, but the essence of shakshuka’s savory, tomato-based sauce will still shine through. Just make sure the tofu or chickpea mixture is seasoned well to complement the sauce.