Breakfast · Middle eastern
Classic shakshuka
Eggs gently poached in a spiced tomato and pepper sauce, served straight from the pan.
- Serves
- 2
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 servings- 1 tbsp olive oil
- 1/2 medium onion, diced
- 1/2 red bell pepper, diced
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 400 g canned crushed tomatoes
- 4 large eggs
- 1 tbsp fresh cilantro, chopped
Method
Heat the olive oil in a wide pan and cook the onion and pepper for 5 minutes until soft.
Add the garlic, cumin and smoked paprika and cook for 1 minute.
Pour in the crushed tomatoes and simmer for 8 to 10 minutes until slightly thickened.
Make 4 wells in the sauce and crack an egg into each.
Cover and cook for 5 to 7 minutes until the whites are set and yolks still soft.
Scatter with cilantro and serve straight from the pan.