Shakshuka

By
Priya
Yield
Serves 4
Prep
10 min
Cook
25 min
Cuisine
Middle eastern

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, finely diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1/4 tsp red chilli flakes (or to taste)
  • 1 can (400g) whole peeled tomatoes
  • Salt and freshly ground black pepper
  • 6 large eggs
  • Small handful flat-leaf parsley, chopped
  • Crumbled feta, to serve (optional)
  • Crusty bread, to serve

Instructions

  1. Heat the olive oil in a wide, shallow skillet (about 25–28 cm) over medium heat.
  2. Add the onion and bell pepper. Cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
  3. Stir in the garlic, cumin, paprika, and chilli flakes. Cook for 30 seconds until fragrant.
  4. 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.
  5. Make six shallow wells in the sauce with the back of a spoon. Crack one egg into each well.
  6. 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.)
  7. Scatter parsley and feta over the top. Serve straight from the pan with bread for scooping.

Notes

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.