One pan, a handful of spices, and a jar or tin of tomatoes -- shakshuka is one of the easiest ways to turn eggs into a proper meal.
Ingredients
- 1 onion, sliced
- 1 red pepper, sliced
- 2 garlic cloves, crushed
- 1 tsp cumin
- 1 tsp paprika (smoked, if you have it)
- A pinch of chilli flakes
- 1 can chopped tomatoes
- 4 eggs
- Fresh coriander or parsley, olive oil, salt and pepper
- Crusty bread, to serve
Method
- Soften the onion and pepper in olive oil over medium heat for about 8 minutes.
- Add the garlic, cumin, paprika, and chilli flakes, and cook for a minute until fragrant.
- Pour in the tomatoes, season, and simmer for 10 minutes until slightly thickened.
- Make four small wells in the sauce and crack an egg into each.
- Cover the pan and cook gently for 5–8 minutes, until the whites are set but the yolks are still soft.
- Scatter with herbs and serve straight from the pan with crusty bread for dipping.
Where it's from: the name comes from a Maghrebi Arabic word meaning roughly "mixture." The dish is generally traced to North Africa, possibly influenced by an earlier Ottoman dish, and spread across the Middle East long before it turned up on UK brunch menus in recent years.
Related reading
Like the idea but want something creamier? Try baked eggs. See all egg recipes.
Sources: Wikipedia – Shakshouka.