Shakshuka
Eggs poached directly in a spiced tomato and pepper stew, cooked and served in the one pan so the yolks stay hot to the table.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5 min
- Serves
- 4
- Revisions
- 4
Allergens
- Cereals containing gluten
- Eggs
- Milk
Named from the ingredients as written, including those carried in from sub-recipes. This is not a guarantee — check the labels on what you actually buy, and note that a product’s recipe can change.
Ingredients
Method
Warm the oil in a wide, shallow pan over medium heat.
Cook the onion and peppers gently for 12-15 minutes, until soft and sweet.
Add the garlic and spices and fry for 1 minute, until fragrant.
Pour in the tomatoes and stir to bring the pan together.
Season with salt, tasting as you go.
Simmer for 15-20 minutes, until thick enough to hold a trench when you drag a spoon through. Do not add the eggs before it reduces that far — in a loose sauce the whites drift out across the pan and never set cleanly.
Make six wells in the sauce with the back of a spoon.
Crack an egg into each well.
Cover and cook over low heat for 8-10 minutes, until the whites are just set and the yolks still run. Keep the heat gentle; a hard simmer under the lid turns the whites rubbery long before the yolks are ready. It is the same restraint the soft scrambled eggs in this collection need, at a larger scale.
Scatter over the feta and herbs.
Serve straight from the pan, with the bread for mopping.
The quick pickled red onions in this collection are the right thing on top when the peppers have cooked down very sweet, since sharp acid cuts straight through them.