Shakshuka
Eggs poached in a peppery tomato sauce with cumin and paprika, served straight from the pan with warm bread.
Ingredients
Equipment: 25 cm (10 in) frying pan with lid
Method
Soften the onion and pepper in olive oil over medium heat.
Add garlic and spices; cook 1 minute.
Add tomatoes and salt; simmer until thickened.
Make 6 wells, crack in the eggs, cover and cook until the whites set but the yolks stay runny.
Scatter herbs and feta. Serve from the pan.
Cooking tips
- Take it off the heat when the whites are just set; the hot pan keeps cooking the yolks.
Substitutions
- Canned tomatoes → 5 ripe tomatoes, chopped; add 5 minutes to step 3
Serve with
Warm pita or crusty bread for dipping.
Storage
The sauce keeps 4 days; cook eggs fresh.
Reheating
Rewarm the sauce, then add fresh eggs.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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