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Shakshuka

Ingredients
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 1 red pepper, deseeded and sliced
  • 1 yellow pepper, deseeded and sliced
  • 1 green pepper, deseeded and sliced
  • 2 garlic cloves, finely chopped
  • 1 tsp paprika
  • ½ tsp cumin seeds
  • 2 tbsp harissa paste
  • 2 x 400g can chopped tomatoes
  • 1 tbsp tomato purée
  • 1 tsp sugar
  • 4 RSPCA Assured eggs
  • Salt and pepper to season
  • Parsley, roughly chopped
  • Sourdough bread, toasted, to serve
Method
  • Heat the oil in a large frying pan. Add the onion and cook for 8-10 minutes or until the onions are starting to colour.
  • Add the peppers and cook until onions and peppers are soft.  
  • Stir in the garlic, paprika, cumin seeds and harissa paste and cook for a further five minutes.
  • Add the tomatoes, purée and sugar and add salt and pepper to taste.
  • Bring to a boil, reduce the heat and simmer for 30 minutes. Make four pockets in the sauce and break in the eggs.
  • Season them lightly, cover and cook for about seven minutes or until the eggs are just set or cooked to your liking. Sprinkle with parsley and serve with lots of toasted bread.

Tip

  • If you have a hungry crew to feed, you can add more eggs. Just make the ‘pockets’ closer together.
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