Shakshuka (Eggs in Spicy Tomato Sauce)

Eggs gently cooked in a smoky tomato and pepper sauce. One pan, and you need good bread to mop it up.

• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes
• Servings: 3 to 4

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne, or to taste
• 1 can (28 oz / 800 g) crushed tomatoes
• 1/2 teaspoon salt
• 6 large eggs
• Fresh basil or parsley, and crusty bread, to serve

Instructions

1. Soften the vegetables. Heat the oil in a large skillet over medium heat. Cook the onion and pepper for 8 minutes, until soft.
2. Add the spices. Stir in the garlic, cumin, paprika, and cayenne. Cook for 1 minute.
3. Simmer the sauce. Add the tomatoes and salt. Simmer for 10 minutes, until slightly thickened.
4. Add the eggs. Make 6 small wells in the sauce and crack an egg into each.
5. Cook the eggs. Cover and cook on low for 5 to 8 minutes, until the whites are set and the yolks are still soft.
6. Serve. Scatter with herbs and serve straight from the pan with bread.

Tips

• Add cheese: Crumble feta over the top just before serving.
• Make ahead: The sauce keeps well, so cook it a day early and add the eggs when you reheat it.

Storage

Refrigerate the sauce for up to 3 days. Eggs are best cooked fresh.

Nutrition (per serving, approximate, for 4)

280 calories, 15 g protein, 20 g carbs, 16 g fat