Vegetables & LegumesDifficulty: easy

Shakshuka (Eggs in Spiced Tomato & Pepper Sauce)

Name: Shakshuka (Eggs in Spiced Tomato & Pepper Sauce)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 30 ml (2 tbsp) olive oil; 1 onion (150 g), thinly sliced; 1 red + 1 green bell pepper, sliced; 3 garlic cloves, minced; 1 tsp ground cumin, 1 tsp sweet paprika; 1–2 tsp harissa (to taste); 800 g crushed tomatoes (canned) or 700 g ripe tomatoes, grated; 6 g (1 tsp) salt, black pepper; 4–6 eggs; 60 g (½ cup) feta, crumbled (optional); Parsley or coriander, to finish

North-African shakshuka: eggs poached in a cumin–paprika tomato and bell pepper sauce. Brunch or meatless main.

Prep Time

Cook Time

Servings

Ingredients

•30 ml (2 tbsp) olive oil

•1 onion (150 g), thinly sliced

•1 red + 1 green bell pepper, sliced

•3 garlic cloves, minced

•1 tsp ground cumin, 1 tsp sweet paprika

•1–2 tsp harissa (to taste)

•800 g crushed tomatoes (canned) or 700 g ripe tomatoes, grated

•6 g (1 tsp) salt, black pepper

•4–6 eggs

•60 g (½ cup) feta, crumbled (optional)

•Parsley or coriander, to finish

Instructions

1Warm olive oil in a cast-iron skillet. Sauté onion & peppers 6–8 min until soft.

2Add garlic, cumin, paprika and harissa; cook 30–45 sec.

3Stir in tomatoes, salt and pepper; simmer 10–12 min until slightly thick.

4Make small wells; crack in the eggs. Cover and cook 6–8 min until whites set and yolks are runny.

5Finish with feta (optional) and herbs. Serve with warm bread.