Easy Shakshuka

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Shakshuka is eggs gently poached in a spiced tomato and pepper sauce. It is a one-pan meal that works at any time of day and takes less than half an hour.

Make the sauce properly thick before adding the eggs, or they will sink into it.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Nafsika G. on Unsplash; Photo 2: Oleksandr Plakhota on Pexels; Photo 3: Nataliya Vaitkevich on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Easy Shakshuka

Author: KP Cooking Method: Simmering Cuisine: Middle Eastern Courses: Breakfast, Dinner, Lunch Recipe Keys: Dairy Free Gluten Free Vegetarian Meals

Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Servings: 4

Description

Eggs poached in a smoky, spiced tomato and pepper sauce. A one-pan breakfast, lunch or dinner in 30 minutes.

Ingredients

Servings

• 2 tbsp olive oil
• 1 onion (diced)
• 1 red bell pepper (diced)
• 3 cloves garlic (minced)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili flakes
• 800 g crushed tomatoes (1 large can (28 oz))
• ¾ tsp salt
• 5-6 eggs
• fresh parsley or coriander

Instructions

1. Cook the onion and pepper in the oil for 8 minutes. Add the garlic and spices for 1 minute.
2. Add the tomatoes and salt. Simmer 10-12 minutes until thickened.
3. Make 5-6 wells in the sauce and crack an egg into each. Cover and cook 5-8 minutes until the whites are set.
4. Garnish with herbs and serve with crusty bread.

Note

Cook the eggs longer for firm yolks. Runny yolks are not recommended for pregnant people, young children, older adults or anyone with a weakened immune system. Crumbled feta on top is delicious. The sauce keeps 4 days; add fresh eggs when reheating.