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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: North African
Ingredients Method

Ingredients
  

  • 1 tin (400g) chopped tomatoes
  • 4 eggs
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red pepper, diced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp chilli flakes
  • 1 tbsp olive oil
  • salt and pepper
  • crusty bread to serve
  • small bunch fresh coriander (optional)

Method
 

  1. Heat the olive oil in a large frying pan with a lid. Add the onion and red pepper, cook for 5 minutes until soft.
  2. Add the garlic, cumin, paprika and chilli flakes. Stir and cook for 1 minute until fragrant.
  3. Pour in the chopped tomatoes, season with salt and pepper, and simmer for 8 minutes until the sauce has thickened slightly.
  4. Make four wells in the sauce with the back of a spoon. Crack an egg into each well.
  5. 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.
  6. Scatter with fresh coriander if you have it and serve straight from the pan with crusty bread for dipping.