Shakshuka is a hearty one-pan dish of eggs gently poached in a rich, spiced tomato and bell pepper sauce.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 4 large ripe tomatoes, chopped (or 1 can/400 g crushed tomatoes)
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp chilli flakes (optional)
- ½ tsp ground coriander
- Salt and black pepper, to taste
- 4 large eggs
- 2 tbsp chopped parsley or cilantro
Preparation
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and bell pepper, and sauté for 5-6 minutes until softened.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the chopped tomatoes, cumin, paprika, ground coriander, chilli flakes (if using), salt and black pepper. Mix well.
- Simmer the sauce for 10-12 minutes, stirring occasionally, until it thickens slightly.
- Make four small wells in the sauce and crack one egg into each well.
- Cover the skillet and cook for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Garnish with chopped parsley or cilantro.
- Serve immediately.
Serving suggestion
Serve shakshuka hot with warm crusty bread or roti.
