Shakshuka
Eggs poached in a spiced tomato and pepper sauce. One pan, lots of bread, no rules about when to eat it.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 3
- Difficulty
- Easy
Method
Heat the oil in a large frying pan over medium heat. Cook the onion and pepper with a pinch of salt for 8 minutes until soft.
Stir in the garlic and spices and cook for a minute, then add the tomatoes and sugar. Simmer for 10 minutes until thick enough to hold a spoon trail.
Make six wells in the sauce with the back of a spoon and crack an egg into each. Season the eggs.
Cover and cook for 5 to 7 minutes until the whites are set but the yolks still wobble.
Scatter over the feta and herbs and bring the pan to the table with bread.
Notes from the kitchen
Add a handful of spinach to the sauce before the eggs for extra greens.
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