Shakshuka
Recipe by gingham
Eggs gently cooked in a spiced tomato and pepper sauce. Good for breakfast, lunch, or a quick dinner with crusty bread.
Ingredients
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, sliced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/4 tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1/2 tsp kosher salt
- 6 large eggs
- 1/3 cup crumbled feta
- A handful of parsley or cilantro, chopped
- Crusty bread, to serve
Method
Heat the oil in a large skillet over medium heat. Cook the onion and bell pepper, stirring now and then, until soft, about 8 minutes.
Add the garlic, cumin, paprika, and pepper flakes and stir for 1 minute.
Pour in the tomatoes, add the salt, and simmer until the sauce thickens a little, about 10 minutes.
Make 6 hollows in the sauce with a spoon and crack an egg into each one.
Turn the heat to low, cover, and cook until the whites are set and the yolks are still soft, 5 to 8 minutes.
Scatter the feta and herbs over the top and serve straight from the pan with bread.
Notes from the source
The sauce keeps for 3 days in the fridge. Warm it in the skillet and add the eggs when you're ready to eat.