The Food Gene

Easy One-Pan Shakshuka

Eggs gently cooked in a spiced pepper and tomato sauce.

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

Prep
10 mins
Cook
20 mins
Serves
2
Level
Beginner
  • 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
  • Salt and black pepper
  • 4 eggs
  • 1 small handful of coriander
  1. Soften. Cook the onion and pepper in the oil in a large frying pan (one with a lid) for 8 minutes. (8:00)
  2. Add the spices. Add the garlic and spices for 1 minute. (1:00)
  3. Simmer. Add the tomatoes, season with salt and pepper and simmer for 10 minutes until thick. (10:00)
  4. Add the eggs. Make four hollows and crack in the eggs. Cover and cook on low for 6–8 minutes until the whites are set. (7:00)
  5. Serve. Scatter with coriander and serve with bread.

Chef’s tip

For runny yolks, take the lid off as soon as the whites turn opaque. For firm yolks, cook a few minutes longer.

Storage

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

Swap it

Crumble over feta at the end.

Nutrition

Approximate values per serving
Energy 300 kcal 1,255 kJ
Fat 16.4 g
of which saturates 3.5 g
Carbohydrate 18.9 g
of which sugars 16.5 g
Fibre 4.1 g
Protein 17 g
Salt 1.25 g