Shakshuka — eggs in spiced tomato
Eggs poached straight into a fragrant tomato-and-pepper sauce, finished with feta and parsley, eaten with crusty bread for mopping. The Middle East's answer to a one-pan breakfast.
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The Method
6 steps-
1
Heat olive oil in a 26cm frypan over medium heat. Add the onion and capsicum, cook 6-8 minutes until soft and just catching colour at the edges.
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2
Stir in the garlic, cumin, paprika, and chilli flakes. Cook 30 seconds until fragrant.
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3
Add the tomato paste, fry it for a minute, then tip in the tinned tomatoes. Half-fill the tin with water and add that. Season with salt and pepper.
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4
Simmer for 10-12 minutes, uncovered, until the sauce is thick enough that a spoon dragged through leaves a trail.
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5
Make four wells in the sauce. Crack an egg into each. Cover with a lid (or a tray) and cook 5-7 minutes until the whites are set but the yolks still wobble.
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6
Scatter the feta and parsley over. Bring the pan to the table with the bread.
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