Shakshuka
Eggs gently poached in a smoky pepper and tomato sauce
A one-pan breakfast that works just as well for dinner. Peppers and onions are cooked down with cumin and smoked paprika, then eggs are nestled in and poached until the whites set and the yolks stay runny. Bring the pan to the table with plenty of bread for dipping.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 2
Ingredients
Method
0/5 doneStep 1: Heat 2 tbsp olive oil in a wide frying pan with a lid. Cook 1 onion and 2 red pepper over a medium heat until soft and sweet.
10 minStep 2: Stir in 2 garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika and ¼ tsp chilli flakes and cook for a minute.
1 minStep 3: Add 14 oz chopped tomatoes and ½ tsp salt and simmer until thick enough to hold a hollow when you drag a spoon through it.
8 minStep 4: Make four hollows in the sauce and crack 4 eggs into them. Cover and cook over a low heat until the whites are set but the yolks are still soft.
6 minStep 5: Scatter over 1 ¾ oz feta and 1 handful fresh parsley or coriander and serve from the pan.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 19 g
- Carbs
- 20 g
- Fat
- 25 g
- Fibre
- 6 g
Nutrition values are estimates.
Badal Patel
Good to know
- How long does shakshuka take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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