Middle Eastern

Shakshuka

Easy · 30 min

Serves 4Middle EasternVegetarianGluten-freeNut-free

Eggs poached in a spiced tomato-pepper sauce. Scoop with bread and eat straight from the pan.

30 minTotal time

4Serves

3Steps

Middle EasternCuisine

Method

Finish
Build sauce
Sauté onion and pepper in oil until soft. Add garlic and spices, then tomatoes. Simmer 10 minutes.
Why: Reducing the sauce concentrates flavour for poaching.
Cook from here
Finish
Poach eggs
Make wells in the sauce and crack in eggs. Cover and cook until whites set, yolks runny.
Why: Covering traps steam for even poaching.
Cook from here
Serve
Serve
Scatter coriander and serve from the pan with flatbreads.
Why: Bread soaks up the spiced sauce.
Cook from here

Crumbly feta crumbled over the top adds a salty contrast.

Finish
Build sauce
Sauté onion and pepper in oil until soft. Add garlic and spices, then tomatoes. Simmer 10 minutes.
Why: Reducing the sauce concentrates flavour for poaching.
Cook from here
Finish
Poach eggs
Make wells in the sauce and crack in eggs. Cover and cook until whites set, yolks runny.
Why: Covering traps steam for even poaching.
Cook from here
Serve
Serve
Scatter coriander and serve from the pan with flatbreads.
Why: Bread soaks up the spiced sauce.
Cook from here