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Shakshuka

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Breakfast

Shakshuka

Name: Shakshuka
Total time: 40 min
Yield: 3 servings
Cuisine: Levantine
Ingredients: 3 tbsp olive oil; 1 whole onion, finely sliced; 1 whole red pepper, sliced; 3 clove garlic, sliced; 1.5 tsp ground cumin; 1.5 tsp sweet paprika; 0.5 tsp chilli flakes; 1 tbsp tomato paste; 800 g tinned chopped tomatoes; 1 tsp fine salt; 0.5 tsp sugar; 6 whole eggs; 15 g flat-leaf parsley or coriander, chopped

Levantine · 40 minutes · vegetarian · gluten-free · dairy-free

Eggs poached in a thick, spiced tomato and pepper sauce, eaten straight from the pan with bread.

Serves3

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3 tbsp olive oil
1 whole onion, finely sliced
1 whole red pepper, sliced
3 clove garlic, sliced
1.5 tsp ground cumin
1.5 tsp sweet paprika
0.5 tsp chilli flakes
1 tbsp tomato paste
800 g tinned chopped tomatoes
1 tsp fine salt
0.5 tsp sugar
6 whole eggs
15 g flat-leaf parsley or coriander, chopped

0 of 13 ingredients ready

Let’s make it

0 of 7 steps done

Eggs cook in a thick sauce of tomato, pepper and warm spices. Reduce the sauce before making the hollows so the whites stay around the yolks.

Cover the pan and use low heat to set the whites gently. Serve directly from the pan with bread while the yolks are still soft.

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ShakshukaMade to be made again.

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