Shakshuka
Shakshuka is a North African and Middle Eastern dish of eggs gently poached in a spiced, simmering tomato and pepper sauce. The sauce is smoky and savory with cumin and paprika, while the runny yolks add richness that begs to be mopped up with bread. Served straight from the skillet, it is a vibrant, comforting meal perfect for brunch or a cozy dinner for two.
- ⏱ 30 min
- 📊 easy
- 🍽 For Two
Ingredients
- 4 eggs
- 800 g diced tomatoes
- 1 bell pepper
- 1 onion
- 1 tsp each cumin and paprika
Instructions
- Heat two tablespoons of olive oil in a skillet over medium heat and saute a diced onion and one sliced red bell pepper for seven minutes until soft.
- Add two minced garlic cloves, one teaspoon of cumin, one teaspoon of paprika, and a pinch of chili flakes, cooking for one minute until fragrant.
- Pour in one can of crushed tomatoes, season with salt and pepper, and simmer for ten minutes until the sauce thickens slightly.
- Use the back of a spoon to make four small wells in the sauce, spacing them evenly across the pan.
- Crack one egg into each well, then cover the skillet and cook for six to eight minutes until the whites are set but the yolks remain runny.
- Scatter crumbled feta and chopped fresh parsley over the top and serve directly from the skillet with warm crusty bread for dipping.
💡 Chef's tip
Make wells in the sauce with the back of a spoon and crack the eggs into them, then cover the pan, because trapping the steam sets the whites while leaving the yolks luxuriously runny.
Making little wells in the sauce for each egg keeps the whites contained so they set neatly while the yolks stay runny in their pockets.
Nutrition (per serving)
- Calories: 260 kcal
- Protein: 16 g
- Carbs: 18 g
- Fat: 14 g
