Cook and Scale
Shakshuka
3 servings · 35 min total
Eggs poached in a smoky, spiced tomato and pepper sauce, crowned with feta. The ultimate brunch from the Middle East.
Ingredients
- 3 tbsp olive oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 4 garlic, sliced
- 1–2 fresh chilli, chopped
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tbsp tomato paste
- 400 g canned tomatoes
- 6 egg
- 80 g feta, crumbled
- salt to taste
- black pepper to taste
- 3 tbsp fresh parsley, chopped
Contains: Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cook the vegetables — Heat the oil in a wide pan and cook the onion and pepper for 10 minutes until soft. Add garlic and chilli and fry 2 minutes.
- 2.
Make the tomato sauce — Stir in the cumin, paprika, and tomato paste, then add the canned tomatoes. Simmer 8 minutes until thickened and season with salt and pepper.
- 3.
Poach the eggs — Make six wells in the sauce and crack an egg into each. Cover and cook 7 minutes until the whites set but the yolks stay runny. Scatter with feta and parsley.