Shakshuka
Chef
Soha Darwish
Cook & Prep Time
30 mins
Serves
4
A great breakfast recipe or a quick one-pan brunch to serve with your favourite bread to mop up the tasty sauce.
Ingredients
- 300ml tomato passata
- 400g canned cherry tomatoes,
- 1 red onion, finely chopped
- 1 red pepper, cut into 2-cm dice
- 2 cloves garlic, crushed
- 1 tsp cumin
- 1 tsp smoked paprika
- pinch of chilli powder (optional)
- 4 eggs
- 1 tbsp extra virgin olive oil
- salt and pepper to taste
- fresh parsley or coriander (or mixed), roughly chopped to garnish
Directions
Step 1
In a frying pan, heat about a tablespoon of extra virgin olive oil over medium heat. Add the onion and pepper and sauté until soft.
Step 2
Stir in the garlic, cumin, paprika and chilli if using, and cook for 2 minutes.
Step 3
Add the cherry tomatoes to the pan and sauté for about 5 minutes.
Step 4
Pour in the passata, season and simmer for 10-15 minutes until the sauce has thickened slightly.
Step 5
With the back of a spoon, make 4 wells in the sauce and crack the eggs into them. Cover the pan and cook until eggs are set (about 8 minutes).
Step 6
Garnish with chopped parsley or coriander and serve with bread.
