Breakfast
Shakshuka
Shakshuka comes from North Africa and the Middle East and has become a favourite weekend breakfast far beyond. Eggs are cooked right in a thick sauce of tomatoes, sweet peppers, onion and garlic, warmed with cumin and paprika. The sauce simmers for 10-15 minutes until rich, then the eggs steam under a lid so the whites set and the yolks stay runny. Bring the pan to the table with bread to mop up the sauce. Canned tomatoes give reliable flavour at any time of year.
Method
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Slice the onion and pepper into thin strips and finely chop the garlic.
Heat the olive oil in a 24-26 cm frying pan over medium heat. Cook the onion and pepper for 6-7 minutes until soft.
Add the garlic, cumin, paprika and chilli and cook for 30-40 seconds until fragrant, without letting the spices burn.
Add the tomatoes with their juice and crush them with a spatula. Season with the sugar, salt and pepper.
Simmer uncovered for 8-10 minutes, stirring now and then, until thick. Taste and adjust the salt.
Make 4 wells in the sauce with a spoon and crack an egg into each. Season the eggs lightly.
Cover and cook on low heat for 5-7 minutes until the whites are set and the yolks still runny.
Scatter with chopped parsley and serve in the pan.
Tips for success
- If the sauce is thin, the eggs will spread. Reduce it until a spoon leaves a trail.
- Crack each egg into a cup first, then slide it into the well to keep the yolk whole.
- For firmer yolks, cook for 8-9 minutes.
- The pan keeps cooking after you turn off the heat, so take it off a little early.
Serving and storage
Serve in the pan with crusty bread, flatbread or pitta to scoop up the sauce. Crumbled feta and a spoonful of yoghurt are lovely on top.
Best eaten straight away. The sauce without eggs keeps for 3 days in the fridge: reheat it and cook fresh eggs.
Variations
- Feta: crumble 60 g feta over the sauce before covering.
- Green: spinach, courgette and herbs cooked with onion and garlic instead of tomatoes.
- With sausage: fry 100 g sliced spicy sausage with the onion.
Calories and macros
Per serving (about 457 g):
Per 100 g: 75 kcal, P 3.9, F 4.6, C 4.7. An estimate based on average ingredient values. Your daily calories ›
