• This North African and Middle Eastern Shakshuka dish is a delicious combination of eggs, tomatoes and spices. 

    Shakshuka

    Serves: 6
    Cooking Time: 20 mins

    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

     

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