This North African and Middle Eastern Shakshuka dish is a delicious combination of eggs, tomatoes and spices.
Shakshuka
Ingredients
- olive or avocado oil, for frying
- 1 onion, finely chopped
- 1 red pepper, finely chopped
- 1 yellow pepper, finely chopped
- 3 garlic cloves, finely chopped
- 2,5ml (½ tsp) ground cumin
- 5ml (1 tsp) smoked paprika
- 2 x 400g tins chopped tomatoes
- 15ml (1 tbsp) tomato paste
- 10ml (2 tsp) sugar
- 5ml (1 tsp) salt
- freshly ground black pepper, to taste
- 6 extra-large free-range eggs
To serve
- 100g feta, crumbled
- fresh flat-leaf parsley, chopped
- sourdough toast
Instructions
1
Heat a splash of oil in a large frying pan over medium heat and fry the onion and peppers until soft and fragrant.
2
Add the garlic and spices, and fry for another 30 seconds.
3
Add the chopped tomatoes, tomato paste, sugar, salt and pepper, and simmer over medium heat until the mixture has reduced slightly.
4
Use a spoon to make little wells in the tomato mixture and break an egg into each well. Cover with a lid and cook until the eggs are done to your liking, 3 – 5 minutes.
5
Scatter over the crumbled feta and parsley, and serve immediately with sourdough toast.
Recipe by Alida Ryder
