breakfastMiddle Eastern

Shakshuka

Name: Shakshuka
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 large onion; 1 red pepper; 3 garlic cloves; 1 tsp ground cumin; 1 tsp sweet smoked paprika; 0.25 tsp chilli flakes; 1 tbsp tomato puree; 2 x 400g tins chopped tomatoes; 1 tsp caster sugar; 6 large eggs; 100 g feta; 1 small handful fresh parsley or coriander

Eggs gently poached in a spiced tomato and pepper sauce, finished with herbs and crumbled feta. A one-pan brunch classic.

withsalt

Prep 10m · Cook 35mServes 4Easy

breakfast brunch eggs vegetarian one-pan

Ingredients

Serves 4

2 tbsp olive oil
1 large onion, finely sliced
1 red pepper, deseeded and sliced
3 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp sweet smoked paprika
0.25 tsp chilli flakes, or to taste
1 tbsp tomato puree
2 x 400g tins chopped tomatoes
1 tsp caster sugar
6 large eggs
100 g feta, crumbled
1 small handful fresh parsley or coriander, roughly chopped, to serve

Cook

Shakshuka is the kind of dish that turns a lazy weekend morning into something special. The name comes from an Arabic word loosely meaning "a mixture", and that is exactly what you get: sweet peppers and onions melted into a deeply spiced tomato sauce, with eggs nestled in to bake until just set. Serve it straight from the pan with plenty of warm bread for scooping.

Equipment

Large deep frying pan or skillet with a lidWooden spoonSmall cup or ramekin for cracking eggs

Method

1
Heat the olive oil in a large, deep frying pan or skillet over a medium heat. Add the sliced onion and red pepper with a pinch of salt and cook, stirring now and then, until soft and starting to caramelise.
10 min
2
Stir in the chopped garlic, cumin, smoked paprika and chilli flakes. Cook until fragrant, taking care not to let the garlic catch and burn.
1 min
3
Add the tomato puree and stir for a minute to cook out its rawness and deepen the colour.
1 min
4
Tip in both tins of chopped tomatoes, add the sugar and season generously with salt and black pepper. Bring to a gentle simmer.
2 min
5
Let the sauce simmer, stirring occasionally, until thickened and jammy. It should be thick enough to hold a hollow when you part it with a spoon.
15 min
6
Taste and adjust the seasoning. Make six shallow wells in the sauce with the back of a spoon, then crack an egg into each one.
2 min
7
Cover the pan with a lid and cook over a low heat until the whites are set but the yolks are still soft, or longer if you prefer them firmer.
8 min
8
Scatter over the crumbled feta and chopped herbs. Serve straight from the pan with warm flatbread or crusty bread for dipping.
1 min

Chef's tips

Let the tomato sauce reduce properly before adding the eggs - a watery base makes for sloppy shakshuka.
Crack each egg into a small cup first, then slide it into its well, so you can fish out any stray shell.
Keep the heat low once the eggs go in; a fierce simmer overcooks the yolks before the whites have set.
Cover the pan to trap steam, which sets the top of the whites without you having to flip anything.

Make it your own

Stir a handful of baby spinach or chopped kale into the sauce just before adding the eggs for an extra portion of greens.
Add a spoonful of harissa with the spices for a smokier, hotter version.
Swap the feta for a dollop of labneh or Greek yoghurt to serve.

Storage & make-ahead

Best eaten fresh from the pan. Leftover sauce (without eggs) keeps in the fridge for up to 3 days; reheat gently and add fresh eggs to bake.

Nutrition / per serving

290

Calories

15g

Protein

16g

Carbs

19g

Fat

Estimated values. Actual nutrition varies with ingredients and portion size.

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