Shakshuka

Ingredients

• 2 tbsp olive oil
• 1 onion, sliced
• 1 red pepper, sliced
• 3 garlic cloves, sliced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp chilli flakes
• 1 can chopped tomatoes
• 4-5 eggs
• Salt and pepper
• Fresh parsley or coriander to serve

Instructions

1. Heat the oil in a wide pan and soften the onion and pepper for 8 minutes.
2. Add the garlic and spices and stir for a minute until fragrant.
3. Pour in the tomatoes, season, and simmer for 8-10 minutes until thickened.
4. Make small wells in the sauce and crack an egg into each.
5. Cover and cook gently until the whites are set but the yolks are still soft, 5-7 minutes.
6. Scatter with herbs and serve straight from the pan.

Serving suggestions

• Serve with crusty bread or warm pita to scoop up the sauce.

Storage & reheating

The sauce keeps for 3 days in the fridge; add fresh eggs when reheating for the best result.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions