58min 4 ppl
Shakshuka
37 minutes
4 people
Medium31–60 min or 7–12 steps
37 min · 6 steps
Medium: 31–60 min or 7–12 steps
310 kcalper person
Protein 14g
Carbs 12g
Fats 22g
About this dish
Eggs gently poached in a spiced tomato and pepper sauce, a North African classic finished with fresh coriander and crumbled feta.
Allergy Info
Dairy, Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Onionfinely sliced1
- Red Pepperdeseeded and sliced1
- Garlic clovescrushed3
- Tomatoestwo 400 g tins, chopped800 g
- Fresh Corianderchopped, to serve10 g
Dairy & Eggs
- Eggs6
- feta cheesecrumbled, to serve50 g
Dried Goods
- Caster sugar0.5 tsp
Spices & Seasonings
- Ground Cumin1 tsp
- Smoked paprika1 tsp
- Cayenne pepper0.25 tsp
- Fine sea salt1 tsp
Oils & Condiments
- Extra-virgin olive oil3 tbsp
Utensils
- Large frying pan
- Sharp knife
- Chopping board
Method
1
Heat the olive oil in a large frying pan over a medium heat and fry the onion and red pepper for 8 minutes until softened.
Approx. 8 minutes
2
Stir in the garlic, ground cumin, smoked paprika and cayenne pepper and cook for 1 minute until fragrant.
Approx. 1 minute
3
Add the chopped tomatoes, caster sugar and fine sea salt, and simmer for 15 minutes until thickened.
Approx. 15 minutes
4
Make six wells in the sauce with the back of a spoon and crack an egg into each one.
Approx. 4 minutes
5
Cover the pan and cook for 6 minutes until the egg whites are set but the yolks are still soft.
Approx. 6 minutes
6
Scatter over the chopped coriander and crumbled feta cheese and serve straight from the pan.
Approx. 3 minutes
