Shakshuka

About This Recipe

Shakshuka is a one-pan wonder from the eastern Mediterranean — eggs gently poached in a bubbling, cumin-spiced sauce of tomatoes and sweet peppers, finished with crumbled feta and fresh herbs. Scoop it up with crusty bread for a deeply satisfying meal at any hour.

Ingredients

Serves 2

• 400 gcanned crushed tomatoes
• 1 mediumred bell pepper, diced
• 2 clovesgarlic, minced
• 4 largeeggs
• 1 tspground cumin
• 1 tspsmoked paprika
• 0.5 tspred chili flakes
• 2 tbspolive oil
• 30 gfeta cheese, crumbled
• 2 tbspfresh cilantro, chopped

Instructions

1. 1

   Build the sauce

   Heat olive oil in a deep skillet over medium-high heat. Sauté bell pepper for 2 minutes. Add garlic, cumin, paprika, and chili flakes, stirring for 30 seconds until fragrant.

2. 2

   Simmer tomatoes

   Pour in crushed tomatoes, stir, and bring to a gentle simmer. Cook for 3 minutes until slightly thickened. Season with salt and pepper.

3. 3

   Poach the eggs

   Make four wells in the sauce with the back of a spoon. Crack an egg into each well. Cover the skillet and cook over medium-low heat for 4–5 minutes until whites are set but yolks are still runny.

4. 4

   Serve

   Scatter crumbled feta and chopped cilantro over the top. Serve straight from the skillet with crusty bread for dipping.

Variations

• •

  Add crumbled merguez sausage for a meaty version.

• •

  Stir in a handful of baby spinach before adding the eggs.

Storage

Best eaten fresh. Leftover sauce (without eggs) keeps 3 days in the fridge.