Shakshuka Recipe

Ingredients

• 1½ tbsp olive oil
• 1 onion, sliced
• 2 red peppers, sliced
• 3 garlic cloves, chopped
• 1 tsp ground cumin
• 1 tsp sweet paprika
• A pinch of chilli flakes
• 1 can (400 g) crushed tomatoes
• 6 eggs
• Parsley or coriander
• Salt

Method

1. 1Heat the oil in a large frying pan with a lid and cook the onion and peppers for 8–10 minutes until soft and sweet.
2. 2Add the garlic, cumin, paprika and chilli and stir for a minute.
3. 3Pour in the tomatoes, season and simmer for 8–10 minutes until thick.
4. 4Make six wells and crack an egg into each. Cover and cook on low for 5–8 minutes, until the whites are set and the yolks are as you like them.
5. 5Scatter with herbs and serve from the pan with warm pita.

Shakshuka recipe: nutrition per serving

One of 3 servings. Estimated from the ingredient weights above and per-100 g values in USDA FoodData Central (SR Legacy); brands and cooking change the real numbers.

Tips

• The sauce should be thick before the eggs go in, or they will spread and the dish turns watery.
• Crumbled feta on top is common in Israeli and Tunisian versions.

Swaps and variations

• Vegan: use chickpeas or cubes of firm tofu instead of eggs.
• Gluten-free and dairy-free as written; serve with gluten-free bread if needed.

Storage

Make the sauce up to 3 days ahead and keep it in the fridge; reheat and add the eggs fresh.