Quick shakshuka
Eggs gently set in a smoky cumin and bell pepper tomato sauce, finished with feta and cilantro. One pan, plenty of bread for dipping.
- Prep
- 4 min
- Cook
- 16 min
- Serves
- 2
- Per serve
- 480 kcal
Ingredients
Method
Heat the oil in a 10-inch skillet (one with a lid) over medium-high heat. Add the onion and bell pepper with a pinch of salt and cook, stirring often, until soft and starting to color. Chop the garlic while they cook.
Add the garlic, cumin, paprika and red pepper flakes and stir for 30 seconds until fragrant.
Pour in the tomatoes, swirl a splash of water around the can and add that too. Season, then simmer briskly until thickened enough that a spoon dragged through leaves a clear trail.
Turn the heat to medium-low. Make 4 wells in the sauce with the back of a spoon and crack an egg into each. Cover and cook until the whites are set but the yolks still wobble. Toast the bread meanwhile.
Scatter over the feta and cilantro, add a crack of pepper and bring the pan straight to the table with the toast.
Tips
- If the whites are slow to set around the yolks, spoon a little of the hot tomato sauce over the whites and pop the lid back on for another minute.
- Skip the bread and it's gluten-free. A spoonful of harissa stirred into the sauce makes it smokier and hotter.
