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Shakshuka

Shakshuka: eggs gently poached in a spiced tomato and red pepper sauce, finished with feta and herbs. One pan, 35 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Middle Eastern
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion diced
  • 1 red pepper diced
  • 3 cloves garlic sliced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1/2 tsp chilli flakes
  • 800 g canned chopped tomatoes
  • 1 tsp sugar
  • 6 eggs
  • 100 g feta crumbled (optional)
  • 1 handful coriander or parsley
  • Salt and black pepper

Method
 

  1. Heat the oil in a wide frying pan and cook the onion and pepper for 8 minutes until soft.
  2. Add the garlic and spices and cook for 1 minute.
  3. Add the tomatoes, sugar and salt and simmer for 10 minutes until thick.
  4. Make 6 wells in the sauce and crack an egg into each.
  5. Cover and cook over low heat for 5–8 minutes until the whites are set and the yolks still runny.
  6. Scatter with feta and herbs and serve with bread.

Notes

Cover the pan. Steam cooks the tops of the eggs so the whites set before the yolks harden.