Shakshuka

Recipe by:

A lazy, one-pot brekkie - perfect for weekend mornings!

Shakshuka

SERVES

4

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

40

MINUTES

CUISINE

African

COURSE

Main

Method

  1. In a heavy bottomed saucepan heat the olive oil over a medium heat. Add the onion and peppers cook until soft, this will take about five minutes. If the pan begins to get dry add a little water.
  2. Add the garlic, chilli and tomato puree to the pan and cook for about two minutes. Add the spices to the pan and mix through.

  3. Tip in the tin of tomatoes and simmer for about 15 minutes.

  4. Pour the contents of the pan into an oven-proof dish. Crack the 4 eggs into the dish and pop it into the oven for 25 minutes.

  5. Remove from the oven and place in the middle of the table on a heat-proof mat. Serve with crusty bread.

Ingredients

  • 2 tbsp olive oil

  • 1 onion, finely sliced

  • ½ red pepper, finely diced

  • ½ yellow pepper, finely diced

  • 3 cloves of garlic, minced

  • ½ red chilli, seeds removed and finely chopped

  • 1tbsp tomato puree

  • 1 tsp smoked paprika

  • 2 tsp cumin seeds

  • 1 tin of tomatoes

  • 4 free range eggs

Method

  1. In a heavy bottomed saucepan heat the olive oil over a medium heat. Add the onion and peppers cook until soft, this will take about five minutes. If the pan begins to get dry add a little water.
  2. Add the garlic, chilli and tomato puree to the pan and cook for about two minutes. Add the spices to the pan and mix through.

  3. Tip in the tin of tomatoes and simmer for about 15 minutes.

  4. Pour the contents of the pan into an oven-proof dish. Crack the 4 eggs into the dish and pop it into the oven for 25 minutes.

  5. Remove from the oven and place in the middle of the table on a heat-proof mat. Serve with crusty bread.

Execution Time: 0.288 s