Shakshuka
NellEggs poached in a spiced tomato and pepper sauce, mopped up with warm bread.
Shakshuka is breakfast, lunch or dinner depending on the day, and it always ends with someone tearing bread and chasing the last of the sauce around the pan.
The sauce wants a proper simmer before the eggs go in. When it is thick enough that a spoon leaves a trail, it is ready to hold them.
Serve it from the pan
Put the pan straight on the table with a pile of warm flatbread and let everyone help themselves.
Ingredients
Method
Heat the oil in a wide, deep frying pan over medium heat. Cook the onion and pepper with a pinch of salt until soft, about 8 minutes, then stir in the garlic, cumin, paprika and chilli for 1 minute.
Add the tomatoes, salt and sugar and simmer for 10 minutes, until thick.
Make six hollows in the sauce and crack an egg into each. Cover and cook over low heat for 5 to 7 minutes, until the whites are set and the yolks still runny.
Scatter with herbs and serve straight from the pan with warm bread.
Notes
The sauce keeps for 3 days in the fridge. Warm it through in the pan before adding the eggs.
Home baker and recipe writer. Every recipe here has been made at least five times on a weeknight and is written in cups and in grams.
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