Shakshuka
Eggs gently poached in a spiced pepper and tomato sauce. One pan, endless bread for dipping.
Prep10 min
Cook25 min
Makes3 servings
LevelEasy
Allergens: Egg. Always check labels.
Ingredients
Method
- Heat the oil in a wide pan and cook the onion and pepper for 8 minutes until soft.
- Add the garlic, cumin, paprika and harissa and stir for 1 minute.
- Add the tomatoes and salt and simmer for 10 minutes until thickened.
- Make 6 hollows in the sauce and crack an egg into each.
- Cover and cook over low heat for 5–8 minutes until the whites are set and the yolks still runny.
- Scatter with herbs and serve straight from the pan with bread.
Cook's tip: Crumble over some feta at the end for a salty, creamy finish.
Tap a step to tick it off. Times are a guide; ovens, pans and ingredients vary.
