Middle Eastern · serves 2

Shakshuka

One pan, eat it straight out of the pan with bread.

25 min Easy Contains egg

Ingredients

  • 4 eggs
  • 1 can chopped tomatoes (or 5 fresh)
  • 1 onion, sliced
  • 1 capsicum, sliced
  • 4 garlic cloves
  • 1 tsp cumin
  • 1 tsp paprika
  • Olive oil
  • Feta if you have it
  • Crusty bread

Method

  1. Soften onion and capsicum in olive oil, 8 minutes.
  2. Garlic, cumin, paprika — 1 minute.
  3. Tomatoes and salt. Simmer 10 minutes until it's thick, not watery.
  4. Make wells with a spoon, crack an egg into each. Cover, low heat, 5-7 minutes till whites set.
  5. Black pepper, feta, bread for scooping.

Questions people ask about Shakshuka

How long does Shakshuka take?

About 25 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of eggs in Shakshuka?

Use for binding, 1 tbsp besan whisked with 2 tbsp water per egg. For scrambles, crumbled firm tofu with a pinch of kala namak.

Can I make Shakshuka ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

What do you serve with Shakshuka?

Black pepper, feta, bread for scooping. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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