Vegetarian
Shakshuka
Eggs poached in a spiced tomato and pepper sauce, straight from the pan to the table. Bring plenty of bread.
- 35 min10 prep · 25 cook
- EasyDifficulty
- 330 kcalper serving
Ingredients
4 servings
- Eggs6
- Red peppers2
- Onion1
- garlic3 cloves
- chopped tomatoes (400 g)2 cans
- Ground cumin1 tsp
- Sweet paprika1 tsp
- Chilli flakes½ tsp
- Feta cheese100 g
- Olive oil3 tbsp
- Fresh parsley or corianderto taste
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Soften the sliced onion and peppers in the oil in a large frying pan.
- 2
Add the garlic, cumin, paprika and chilli and stir for a minute.
- 3
Pour in the tomatoes, season and simmer until the sauce is thick.
- 4
Make six hollows in the sauce and crack an egg into each one.
- 5
Cover and cook on low heat until the whites are set but the yolks are still runny.
- 6
Crumble the feta on top, scatter the herbs and serve in the pan with bread.
Tips and questions
- How do I know the eggs are done?
- The whites should be fully set and opaque while the yolks still wobble. Covering the pan helps the tops cook.
- Can I make the sauce ahead?
- Yes: the pepper and tomato sauce keeps 3 days in the fridge or 3 months frozen. Reheat it and add the eggs just before serving.
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