Shakshuka
Prep time: 40 mins | Serves: 4
Ingredients:
30g olive oil
200g onion, finely sliced
150g red pepper, sliced
20g garlic, finely chopped
10g ground cumin
10g smoked paprika
2g chilli flakes (optional)
30g tomato purée
800g chopped tomatoes (2 x 400g tins)
5g caster sugar
4g sea salt (plus extra to taste)
1g freshly ground black pepper
4 medium eggs (approx. 220g total without shells)
15g fresh coriander, chopped
50g feta, crumbled (optional)
Method:
Place a wide heavy-based frying pan over medium heat and add the olive oil.
Add the sliced onion and red pepper with a small pinch of salt. Cook gently for 8–10 minutes, stirring occasionally, until softened and lightly caramelised. This builds sweetness and depth.
Stir in the garlic and cook for 1 minute until fragrant.
Add the cumin, smoked paprika and chilli flakes. Stir well and toast the spices for 60–90 seconds until aromatic and slightly darkened.
Stir in the tomato purée and cook for 2 minutes to remove any raw acidity and deepen the flavour.
Add the chopped tomatoes and sugar. Stir thoroughly and bring to a gentle simmer.
Reduce the heat to low and cook uncovered for 10–15 minutes until thickened and rich. The sauce should be thick enough to hold the eggs without spreading.
Taste and adjust seasoning with sea salt and black pepper.
Using the back of a spoon, create small wells in the sauce. Crack the eggs directly into each well.
Cover with a lid and cook gently for 5–8 minutes, depending on how runny you like your yolks. The whites should be just set while the yolks remain soft.
Finish with chopped fresh coriander and crumbled feta if using.
Taste once more and adjust — a pinch more salt, spice or fresh herbs to lift it.
Storage:
The tomato base can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently and add fresh eggs when ready to serve. Not suitable for freezing once eggs are added.
