Shakshuka
Eggs poached in a spiced tomato and pepper sauce — a beloved brunch classic.
Ingredients
- 6 eggs
- 1 onion, chopped
- 1 red pepper, chopped
- 3 garlic cloves
- 800g tinned tomatoes
- 1 tsp cumin
- 1 tsp smoked paprika
- 0.5 tsp chilli flakes
- Fresh parsley
- Feta to serve (optional)
Method
Cook the onion and red pepper in olive oil until softened. Add the garlic, cumin, paprika and chilli flakes, and cook for 1 minute.
Pour in the tinned tomatoes and simmer for 15 minutes until thickened.
Make small wells in the sauce and crack in the eggs. Cover and cook for 6-8 minutes until the egg whites are set but yolks still soft.
Scatter with parsley and crumbled feta, and serve with crusty bread.
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