Shakshuka is a North African and Middle Eastern dish that has become a favorite in home kitchens everywhere. Everything cooks in a single pan, and it is just as good for a slow weekend breakfast as it is for a quick weeknight dinner.
Serves: 2 to 3 · Prep: 10 minutes · Cook: 20 minutes
Ingredients
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1 teaspoon sweet or smoked paprika
- 1/4 teaspoon chili flakes, or to taste
- 1 can (about 400 g / 14 oz) crushed or chopped tomatoes
- 1/2 teaspoon salt and some black pepper
- 4 to 5 eggs
- Fresh parsley or coriander, chopped
- Crumbled feta, optional
Instructions
- Heat the olive oil in a wide, deep frying pan over medium heat. Add the onion and pepper and cook for 6 to 8 minutes until soft.
- Add the garlic, cumin, paprika and chili flakes. Stir for 1 minute until fragrant.
- Pour in the tomatoes, add the salt and pepper and simmer for 8 to 10 minutes until the sauce thickens.
- Use a spoon to make small wells in the sauce. Crack an egg into each well.
- Cover the pan and cook on low heat for 5 to 8 minutes, until the egg whites are set and the yolks are as runny or firm as you like.
- Sprinkle with herbs and feta and serve straight from the pan.
Serving ideas
Serve with crusty bread, warm pita or toast for dipping into the sauce.
Tips
- Use a lid so the tops of the eggs cook through without overcooking the bottom.
- Add spinach or chickpeas to the sauce to make it more filling.
- The sauce can be made a day ahead. Reheat it and add the eggs just before serving.
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