Middle Eastern
Shakshuka
Eggs poached in spiced tomato and pepper sauce.
- 25minutes
- 5servings
- 454kcal each
- 21gprotein
Ingredients
The amounts here and inside every step follow this number.
- Eggs 7½
- Tomato puree 500 g
- Bell pepper 2½
- Onions 1¼
- Garlic 3¾ cloves
- Cumin seeds 1¼ tsp
- Olive oil 2½ tbsp
- Feta 100 g
- Bread 10 slices
From the cupboard
- Salt and black pepper
- A pinch of chili flakes (optional)
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.
In this step
- Onions1¼
- Garlic3¾ cloves
- Olive oil2½ tbsp
- Bell pepper2½
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.
In this step
- Tomato puree500 g
- Cumin seeds1¼ tsp
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.
In this step
- Eggs7½
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.
In this step
- Feta100 g
- Bread10 slices
Ready when: Bubbling sauce with set eggs.
Cook Shakshuka from what you already have.
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