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Shakshuka

Eggs poached in a spiced tomato and pepper sauce, cooked and served in the same pan.
Course Brunch, Lunch
Cuisine Middle Eastern
Keyword Eggs, Tomato
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2 people

Ingredients

  • 2 tbsp olive oil
  • 1 onion small, finely sliced
  • 0.5 red bell pepper
  • 3 cloves garlic crushed
  • 1 tsp paprika
  • 0.5 tsp cumin seeds
  • 1 dried red chilli
  • 400 g tomatoes 1 tin
  • 1 tsp sugar
  • 1 tbsp lemon juice
  • 4 eggs

Instructions

  • Heat the oil in a large lidded frying pan over a medium heat and add the onion. Cook until golden, then add the peppers. Fry until both are soft, then stir in the garlic and spices and cook for another couple of minutes.
  • Pour in the tomatoes and roughly mash. Stir in the sugar and lemon juice, bring to a boil, then turn down the heat and simmer for 10 minutes.
  • Make 4 divots in the sauce and break in the eggs. Season them lightly, turn the heat right down as low as possible, cover and cook for about 10 minutes until they’re just set. Sprinkle with coriander and serve.