Shakshuka

Recipe by:

Serve with crusty bread for a comforting brunch dish.

Shakshuka

SERVES

4

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

30

MINUTES

CUISINE

COURSE

Main

Method

  1. Preheat the oven to 180°C/ gas mark 4.

  2. In a heavy bottomed saucepan, heat the olive oil over a medium heat. Add the onion and peppers and cook until soft, this will take about five minutes. If the pan begins to get dry add a little water.

  3. Add the garlic, chilli and tomato purée to the pan and cook for about two minutes. Add the spices to the pan and mix throughly.

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

  5. 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.

  6. 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

  • 1 tbsp tomato purée

  • 1 tsp smoked paprika

  • 2 tsp cumin seeds

  • 1 tin of tomatoes

  • 4 free range eggs

Method

  1. Preheat the oven to 180°C/ gas mark 4.

  2. In a heavy bottomed saucepan, heat the olive oil over a medium heat. Add the onion and peppers and cook until soft, this will take about five minutes. If the pan begins to get dry add a little water.

  3. Add the garlic, chilli and tomato purée to the pan and cook for about two minutes. Add the spices to the pan and mix throughly.

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

  5. 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.

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

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