Shakshuka
Eggs gently poached in a spiced tomato and pepper sauce — perfect for brunch or a quick dinner with bread.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
Technique to learn
Poaching eggs in sauce
Making small wells in a gently simmering sauce and covering the pan cooks the whites from below and above while the yolks stay as soft as you like.
Instructions
Step 1: Heat the oil in a large skillet over medium heat. Cook the onion and pepper for 8 minutes until soft.
Step 2: Add the garlic, cumin and paprika and cook for 1 minute.
Step 3: Add the tomatoes, season with salt and pepper, and simmer for 10 minutes until slightly thickened.
Step 4: Make 6 small wells in the sauce and crack an egg into each.
Step 5: Cover and cook on low for 5–8 minutes, until the whites are fully set and the yolks are cooked to your liking.
Step 6: Top with feta and parsley and serve with bread.
Cooking tips
- Cook the yolks until firm for young children, pregnant people and anyone at higher risk.
- Leave out the feta for a dairy-free version.