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Shakshuka
Eggs poached in spiced tomato. Breakfast, lunch or a very lazy dinner.
30 min totalVery easyServes 2Vegetarian · One pan · Brunch
Ingredients
Scaled for 2 people
- Eggs×4
- Chopped tomatoes1 tins
- Red pepper×1
- Onions×1
- Garlic cloves3 cloves
- Ground cumin1 tsp
- Smoked paprika1 tsp
- Feta80 g
- Fresh parsley1 bunch
- Crusty bread1 loaves
- Olive oil2 tbsp
Method
- Soften the sliced onion and pepper in olive oil over medium heat for 10 minutes until properly soft and sweet.
- Add the garlic, cumin and paprika and fry 1 minute.
- Pour in the tomatoes, season, and simmer 10 minutes until thick enough that a spoon dragged through leaves a clear trail. A watery base makes watery eggs.
- Make wells in the sauce with the back of a spoon and crack an egg into each. Season the eggs.
- Cover the pan and cook on low for 6–8 minutes — the whites should be set and the yolks still runny. Check at 6.
- Crumble over the feta, scatter with parsley, and serve with bread for scooping.
Chef’s note
Cracking each egg into a cup first, then pouring it into the well, gives you far more control than cracking straight into the pan.