Easy One-Pan Shakshuka

Eggs gently cooked in a spiced pepper and tomato sauce.

The Food Gene · https://thefoodgene.com/recipe/easy-shakshuka/

Prep
10 mins
Cook
20 mins
Yield
Serves 2
Level
Easy

Ingredients

  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 2 garlic cloves, sliced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 400 g tin chopped tomatoes
  • 4 eggs
  • 1 small handful of coriander

Method

  1. Soften. Cook the onion and pepper in the oil for 8 minutes. Add the garlic and spices for 1 minute.
  2. Simmer. Add the tomatoes, season and simmer for 10 minutes until thick.
  3. Add the eggs. Make four hollows and crack in the eggs. Cover and cook for 6–8 minutes until the whites are set.
  4. Serve. Scatter with coriander and serve with bread.

Chef tip

For runny yolks, take the lid off as soon as the whites turn opaque.

Storage

Make the sauce ahead; it keeps 3 days. Add eggs when reheating.

Swap it

Crumble over feta at the end.