About this Dish
Eggs poached in a spiced tomato and pepper sauce — one of the great breakfast dishes of the world. Israeli in association but North African in origin, shakshuka has conquered global brunch menus. The eggs must be cooked until the whites are set but the yolks still runny.
IngredientsServes 2
🥫Canned whole peeled tomatoes, 2 x 400g tins
🫑Red bell peppers, 2 large, deseeded and roughly chopped
🧅Yellow onion, 1 large, finely diced
🧄Garlic cloves, 4, thinly sliced
🥚Large eggs, 6
🫙Tomato paste, 2 tablespoons
🌶️Ground cumin, 1 tsp; smoked paprika, 1½ tsp; cayenne pepper, ¼ tsp
🫒Olive oil, 3 tablespoons
🌿Fresh flat-leaf parsley or coriander, a small handful, roughly chopped
🧀Feta cheese, 80g, crumbled (optional but recommended)
Method
1
Heat the olive oil in a large, deep frying pan or cast-iron skillet over medium heat. Add the onion and red peppers with a pinch of salt and cook, stirring occasionally, for about 10 minutes until softened and just beginning to caramelise.2
Add the garlic, tomato paste, cumin, smoked paprika, and cayenne. Stir everything together and cook for 2 minutes until the spices are fragrant and the tomato paste darkens slightly.3
Pour in the canned tomatoes, crushing them with your hands or a wooden spoon as they go in. Season well with salt and pepper, then simmer over medium-low heat for 15 minutes, stirring occasionally, until the sauce has thickened and the oil has risen to the surface.4
Taste the sauce and adjust seasoning — it should be rich, a little smoky, and slightly spicy. Use the back of a spoon to make 6 wells in the sauce, spacing them evenly around the pan.5
Crack one egg into each well, being careful not to break the yolks. Reduce the heat to low, cover the pan with a lid, and cook for 7–9 minutes until the whites are fully set but the yolks are still beautifully runny. Check at 7 minutes — every stove is different.6
Scatter over the crumbled feta and fresh herbs straight from the pan. Bring the skillet to the table and serve immediately with warm crusty bread or pita for scooping.7
Remove from the heat, scatter over the fresh herbs, and bring the pan straight to the table. Serve immediately with crusty bread or warm pita to scoop up the sauce and break into those yolks.User Reviews
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