Shakshuka
Eggs poached in a spiced tomato and pepper sauce. One pan, lots of bread, no rules about when to eat it.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 3
- Difficulty
- Easy
Method
-
Step 1 of 5
Heat the oil in a large frying pan over medium heat. Cook the onion and pepper with a pinch of salt for 8 minutes until soft.
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Step 2 of 5
Stir in the garlic and spices and cook for a minute, then add the tomatoes and sugar. Simmer for 10 minutes until thick enough to hold a spoon trail.
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Step 3 of 5
Make six wells in the sauce with the back of a spoon and crack an egg into each. Season the eggs.
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Step 4 of 5
Cover and cook for 5 to 7 minutes until the whites are set but the yolks still wobble.
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Step 5 of 5
Scatter over the feta and herbs and bring the pan to the table with bread.
Notes from the kitchen
Add a handful of spinach to the sauce before the eggs for extra greens.
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