Middle Eastern
Shakshuka
Eggs poached in spiced tomato and pepper sauce.
- 25minutes
- 4servings
- 454kcal each
- 21gprotein
Ingredients
For 4 servings.
- Eggs 6
- Tomato puree 400 g
- Bell pepper 2
- Onions 1
- Garlic 3 cloves
- Cumin seeds 1 tsp
- Olive oil 2 tbsp
- Feta 80 g
- Bread 8 slices
What you will need
Wide frying pan with lid, Wooden spoon, Small cup for cracking eggs
Method
-
1
Soften the vegetables 8 min
Slice the onion and peppers and chop the garlic. Heat the olive oil on medium and cook them with a pinch of salt.
Ready when: Peppers are soft and onion is golden.
-
2
Make the sauce 8 min
Add the cumin for 30 seconds, then the tomato purée, salt and pepper. Simmer, stirring now and then.
Ready when: Sauce is thick enough that a spoon leaves a trail.
-
3
Add the eggs 2 min
Make small wells in the sauce with a spoon. Crack each egg into a cup and slide it into a well.
Ready when: Each egg sits in its own well.
-
4
Cover and cook 6 min
Cover and cook on low until the whites are set but the yolks are still soft (cook longer if you like firm yolks).
Ready when: No clear, runny egg white is left.
-
5
Finish and serve 3 min
Crumble the feta on top and serve straight from the pan with toasted bread.
Ready when: Bubbling sauce with set eggs.
Cook Shakshuka from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
