Name: Shakshuka
Yield: Serves 2–4
Ingredients: 4–6 eggs; 1 can (400g) crushed tomatoes, or 4 fresh tomatoes, diced; 1 onion, finely chopped; 1 red or yellow capsicum, sliced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground paprika (smoked paprika adds extra depth); Optional: ½ teaspoon ground coriander; ½ teaspoon chilli flakes, adjusted to taste; Salt and pepper, to taste; 1 tablespoon olive oil; Fresh coriander or parsley, chopped, for garnish; Optional: crumbled feta or goat cheese; Crusty bread or flatbread

About this recipe

Shakshuka brings the eggs and sauce together in one pan. Onion and capsicum soften first, then cumin, paprika and chilli give the tomato base its flavour before the eggs go in. Keep the chilli to your taste and cook the yolks as firmly as you prefer. Fresh herbs finish the pan, with optional feta or goat cheese and crusty bread or flatbread alongside.

Method

Heat the olive oil in a large pan over medium heat. Add the onion and capsicum and cook until softened, about 5 minutes.
Stir in the garlic, cumin, paprika, ground coriander if using, and chilli flakes. Cook for another 30 seconds until fragrant.
Pour in the crushed tomatoes, or the diced fresh tomatoes, and season with salt and pepper.
Simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens.
Make small wells in the sauce and gently crack an egg into each one.
Cover the pan and cook on low heat for 5–8 minutes, or until the egg whites are set but the yolks remain runny. Cook longer if you prefer firm yolks.
Sprinkle with fresh coriander or parsley and the crumbled feta or goat cheese, if using.
Serve immediately with crusty bread or flatbread to scoop up the sauce.

Shakshuka

About this recipe

Shakshuka

Ingredients

Method

Equipment

Substitutions