Shakshuka
A North African classic, eggs gently baked in a spiced tomato and pepper sauce. Perfect for brunch, lunch or a light dinner.
Ingredients
- 1 tbsp olive oil
- 1 small onion finely chopped
- 1 red pepper sliced
- 2 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander optional
- ¼ tsp chilli flakes optional, for heat
- 1 tin 400g chopped tomatoes
- Salt and black pepper to taste
- 4 eggs
- Fresh parsley or coriander chopped (for garnish)
- Optional: crumbled feta crusty bread to serve
Instructions
- Heat the olive oil in a large frying pan or skillet over medium heat, a cast-iron pan like this one works beautifully, it holds heat well and goes straight from hob to table. Add the chopped onion and cook for 3–4 minutes until softened.
- Add the red pepper and continue to cook for another 4–5 minutes until it starts to soften.
- Stir in the garlic, cumin, smoked paprika, ground coriander, and chilli flakes if using. Cook for 1 minute until fragrant. You can mince the garlic with a knife or use a garlic press like this to save time.
- Pour in the chopped tomatoes and season with salt and pepper. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly. I stir with a silicone spatula like this one, it’s heat-safe and gentle on the pan.
- Use a spoon to make small wells in the sauce and crack an egg into each one.
- Cover the pan with a lid (or foil) and cook for 5–6 minutes, or until the eggs are just set but the yolks are still soft.
- Remove from the heat, sprinkle with chopped herbs (and feta, if using), and serve straight from the pan with crusty bread.