Sample recipe
Shakshuka
Eggs poached in a spiced tomato and pepper sauce, straight from the pan with bread for dipping. One pan, ready in 30 minutes.
No ratings yet — cook it and be the first.- 30 min
- 10 prep · 20 cook
- Easy
- 4
5 steps · 4 built-in timers · Cook Mode keeps your place if you step away
Shakshuka is breakfast, lunch or a late supper across North Africa and the Middle East. It asks for nothing more than a tin of tomatoes, a few eggs and bread to mop the pan.
Ingredients
Serves
Sauce
- 2 tbspolive oil
- 1onion, chopped
- 1red pepper, sliced
- 3 clovesgarlic, sliced
- 1 tspground cumin
- 1 tspsmoked paprika
- 1green chilli, chopped(optional)
- 1 canchopped tomatoes (400g)
- 1 tspsalt
- black pepper
To finish
- 4eggs
- 60gfeta, crumbled(optional)
- fresh coriander
To serve
- crusty bread or toast
Method
Cook it step by stepStep 1: Soften the onion and pepper
Heat the oil in a wide pan over medium heat. Cook the onion and red pepper for 8 minutes, until soft and starting to colour.
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Make wells in the sauce with the back of a spoon before the eggs go in, so each one sits in its own dip instead of sliding around.
Sample tip written for demo content.
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