Shakshuka
North African and Middle Eastern one-pan classic — eggs poached directly in a spiced tomato, pepper and onion sauce. Served straight from the pan with crusty bread for dipping.
- Total
- 50 min
- Serves
- 3
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Heat olive oil in a wide oven-safe skillet or frying pan over medium heat. Add diced onion and peppers. Cook 8–10 minutes, stirring occasionally, until softened and beginning to brown.
About 5 min
Add garlic, cumin, paprika and cayenne. Stir-fry 1 minute until very fragrant.
About 11 min
Stir in tomato paste and cook 2 minutes. Add crushed tomatoes and salt. Bring to a simmer, then cook uncovered on low heat for 12–15 minutes, stirring occasionally, until sauce thickens and oil rises to the surface. Taste and adjust seasoning.
About 11 min
Using a spoon, make 6 wells in the sauce. Carefully crack one egg into each well. Season eggs lightly with salt and pepper.
About 11 min
Cover the pan and cook on low heat for 5–8 minutes until egg whites are set but yolks are still runny. For firmer yolks, cook an additional 2–3 minutes.
About 11 min
Remove from heat. Scatter parsley (and feta if using) over the top. Bring the pan straight to the table. Serve immediately with plenty of crusty bread for scooping.
About 3 min
Nutrition per serving (estimate)
- Calories
- 310
- Protein
- 18 g
- Carbs
- 22 g
- Fat
- 18 g
- Fibre
- 5 g
- Sugar
- 12 g
- Sodium
- 720 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.