Shakshuka
Eggs gently poached in a rich, spiced tomato and pepper sauce. A one-pan dish that works for any meal.
Prep: 10 minutes. Cook: 20 minutes. Difficulty: Easy. Serves 4.
Ingredients
- 6 eggs
- 1 can (400g) chopped tomatoes
- 1 red bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon chilli flakes (optional)
- 2 tablespoons olive oil
- Fresh coriander or parsley
- 50g feta cheese, crumbled (optional)
- Salt and pepper
Instructions
- Heat oil in a large oven-safe skillet. Cook onion and pepper for 5 minutes.
- Add garlic, cumin, paprika, and chilli. Stir for 1 minute.
- Add tomatoes. Simmer for 10 minutes until slightly thickened.
- Make 6 small wells in the sauce with a spoon.
- Crack an egg into each well.
- Cover and cook on low heat for 5–7 minutes until egg whites are set but yolks are still runny.
- Top with crumbled feta, fresh herbs, and pepper.
- Serve in the pan with crusty bread.
Tips for Helpers
- Cover the pan to help the eggs cook from the top.
- The yolks should be runny — they act as a sauce.
- If you prefer firm yolks, cook for 2 extra minutes.
Ingredient Substitutions
- Add spinach or kale for extra vegetables.
- Use regular cheese if feta is unavailable.