Dr Mobeus
Shakshuka
Shakshuka is the kind of recipe that makes you wonder why you have been eating eggs the same way your whole life. Eggs poached in a rich, spiced tomato sauce is a combination that works so well it has been a staple across North Africa and the Middle East for centuries. At 55p per portion it is cheaper than a fry-up and way more interesting. One pan means barely any washing up, and the bread for dipping is not optional – it is the best bit.
Total cost: £2.20 (£0.55 per portion) – Serves 4 people. Prep: 5 mins | Cook: 20 mins
Shakshuka
Eggs poached in a spiced tomato sauce - a North African classic that costs under 60p a portion. One pan, 20 minutes, and ingredients you probably already have in the cupboard.
Ingredients
Method
- Heat the olive oil in a large frying pan with a lid. Add the onion and red pepper, cook for 5 minutes until soft.
- Add the garlic, cumin, paprika and chilli flakes. Stir and cook for 1 minute until fragrant.
- Pour in the chopped tomatoes, season with salt and pepper, and simmer for 8 minutes until the sauce has thickened slightly.
- Make four wells in the sauce with the back of a spoon. Crack an egg into each well.
- Cover the pan with the lid and cook on a low heat for 5-7 minutes until the egg whites are set but the yolks are still runny.
- Scatter with fresh coriander if you have it and serve straight from the pan with crusty bread for dipping.
Tips and Variations
Keep the heat low when cooking the eggs or the bottom will burn before the whites set. No lid? A baking sheet works fine as a cover. Add crumbled feta on top if you want to push the boat out. This is also brilliant for breakfast or brunch – not just dinner.
Is it cheaper to make this from scratch? Use our Cook vs Buy Calculator to compare the real cost of homemade vs shop-bought.
