Shakshuka
Quick · 30 min · Serves 2 · Middle Eastern
Dietary: vegetarian, pescatarian, gluten-free, dairy-free, nut-free
Eggs gently poached in a spiced simmered sauce of tomatoes, peppers, and onion, finished with fresh parsley.
Ingredients
For 2 servings
- 4 egg
- 1 can tomato, crushed
- 1 bell pepper, red, sliced into 5 mm (¼ inch) strips
- 1 onion, halved and thinly sliced
- 2 clove garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 2 tbsp olive oil
- 10 g parsley, roughly chopped, or coriander (optional)
Steps
- Heat the olive oil in a medium skillet (about 25 cm / 10 inch), ideally cast iron, over medium-high heat. Add the onion and pepper and cook, stirring often, for 6 to 8 minutes, until soft and lightly colored.
- Stir in the garlic, cumin and paprika and cook for about 1 minute, until fragrant, without letting the garlic brown.
- Pour in the tomatoes, breaking up any large pieces with the spoon, and season with salt and pepper.
- Lower the heat to medium-low and simmer, stirring now and then, for 8 to 10 minutes, until thick enough that a spoon dragged through it leaves a gap. It should still be saucy, not dry.
- Make four wells in the sauce with the back of a spoon and crack an egg into each (crack each into a cup first if you'd rather not risk a yolk). Season the eggs with a little salt.
- Cook uncovered for 1 minute, until the edges of the whites turn opaque, then cover and cook for 3 to 6 minutes more, until the whites are set but the yolks still wobble when you shake the pan. Check often near the end; the yolks firm up quickly.
- Take off the heat, scatter with the parsley, and serve straight from the pan with crusty bread for scooping.