Shakshuka
Eggs gently poached in a spiced tomato and pepper sauce — a North African and Middle Eastern brunch favourite.
By Mise En Place Team
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4
Tags: breakfast, brunch, vegetarian, Middle Eastern, eggs
Ingredients
- 2 tbsp olive oil
- 1 piece onion, sliced
- 1 piece red bell pepper, sliced
- 3 clove garlic, sliced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 0.5 tsp chili flakes
- 800 g canned crushed tomatoes
- 1 tsp sugar
- 1 pinch salt and black pepper
- 5 piece eggs
- 80 g feta, crumbled
- 2 tbsp fresh parsley, chopped
Instructions
- 1. Heat the olive oil in a wide skillet over medium heat. Soften the onion and bell pepper for 8–10 minutes until sweet.
- 2. Stir in the garlic, cumin, paprika and chili flakes; cook 1 minute until fragrant.
- 3. Pour in the crushed tomatoes and sugar. Season with salt and pepper and simmer 10 minutes until thick.
- 4. Make five wells in the sauce with a spoon and crack an egg into each.
- 5. Cover and cook 6–8 minutes until the whites are set but the yolks are still soft.
- 6. Scatter with feta and parsley. Serve straight from the pan with crusty bread.