https://cookbook.gouthamve.dev/recipes/breakfast/Recent content in Breakfast on G & friends cookbookHugoen-ushttps://cookbook.gouthamve.dev/recipes/breakfast/shakshuka/Mon, 01 Jan 0001 00:00:00 +0000https://cookbook.gouthamve.dev/recipes/breakfast/shakshuka/<h2 id="instructions">Instructions</h2> <ol> <li>Heat the olive oil in a wide, shallow skillet (about 25–28 cm) over medium heat.</li> <li>Add the onion and bell pepper. Cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.</li> <li>Stir in the garlic, cumin, paprika, and chilli flakes. Cook for 30 seconds until fragrant.</li> <li>Pour in the tomatoes, crushing them with a spoon as they go in. Season generously with salt and pepper. Simmer for 8–10 minutes until thickened and saucy.</li> <li>Make six shallow wells in the sauce with the back of a spoon. Crack one egg into each well.</li> <li>Cover the pan and cook on low heat for 5–7 minutes, until the whites are just set but the yolks are still runny. (Uncover and cook a little longer if you prefer firmer yolks.)</li> <li>Scatter parsley and feta over the top. Serve straight from the pan with bread for scooping.</li> </ol> <h2 id="notes">Notes</h2> <p>The sauce can be made a day ahead and reheated; add the eggs just before serving. For a smokier version, swap sweet paprika for half smoked paprika.</p>