Shakshuka
VegetarianBreakfastOne-potBudget
Shakshuka
Eggs gently cook in a rich tomato and pepper sauce flavoured with cumin and paprika.
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 2
- Level
- Easy
Gather
Ingredients
- 1 tbspolive oil
- 1onion, finely chopped
- 1red pepper, deseeded and diced
- 2 clovegarlic, finely chopped
- 1 tspground cumin
- 1 tspsmoked paprika
- 1 tinchopped tomatoes, 400 g
- 4eggs
- ¼ tspsalt
- 10 gfresh parsley, chopped
- 4slices of crusty bread, to serve
Make
Method
- 1.
Heat the oil in a medium frying pan. Add the onion and pepper and cook over a medium heat for 8 minutes, stirring often.
8 minutes - 2.
Stir in the garlic, cumin and paprika and cook for 1 minute.
1 minutes - 3.
Add the tomatoes and salt. Simmer uncovered for 8 minutes until the sauce has thickened slightly.
8 minutes - 4.
Make four wells in the sauce and crack an egg into each. Cover and cook gently for 6–8 minutes until the whites are set, allowing longer for firm yolks.
8 minutes - 5.
Scatter over the parsley and serve straight from the pan with the bread.
1 minutes