Eggs
Easy Shakshuka
Eggs poached in a spiced tomato-pepper sauce. One skillet, big flavor, and great with crusty bread for scooping.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon chili flakes
- 1 can (28oz/800g) crushed tomatoes
- Salt and pepper
- 5–6 large eggs
- Feta and fresh parsley, to serve
Method
- Heat the oil in a large skillet over medium. Cook the onion and pepper until soft, 7–8 minutes.
- Add the garlic, cumin, paprika and chili flakes; stir until fragrant, 1 minute.
- Pour in the tomatoes, season, and simmer until thickened, about 10 minutes.
- Make wells in the sauce with a spoon and crack an egg into each.
- Cover and cook 6–9 minutes, until the whites are set but the yolks still jammy.
- Scatter with feta and parsley. Serve from the pan with bread.
Cook's notes
- Cook the sauce until thick before adding eggs, or it'll be watery.
- Cover the pan so the egg tops set without overcooking the yolks.
- Add a handful of spinach to the sauce for an easy veg boost.
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