Shakshuka means ‘a mixture’ in Egyptian, Tunisian, Libyan Arabic. A traditional meal cooked all over the middle east, for me it’s an ‘anytime of the day one pot meal’, I serve it for friends on the weekend when we’re all hanging out. Served with some warm bread, it’s a perfect start to the day.
Serves 2, prep time 20 minutes, cooking time 20-25 minutes
INGREDIENTS
2 tbsp olive oil
1 red onion, diced
2 garlic cloves, chopped
1 sliced red pepper
1 sliced yellow pepper
1 tsp cumin
1 tsp chilli powder
1 tsp paprika
1 tsp turmeric
2 cans cherry tomatoes
1 tsp tomato purée
½ tsp sugar
5 free-range eggs
Crumbled feta, sliced black olives,
chopped parsley and warm flatbread to serve
METHOD
In a large pan, heat the olive oil over a medium heat.
Add the onion and sauté until soft. Add the peppers, garlic and cook for five minutes.
Add a little water to the pan, so the vegetables don’t burn.
Next, stir in the spices. Pour in the cherry tomatoes and tomato purée, season then gently simmer for 10-15 minutes.
Taste the sauce, add a pinch of salt or sugar if required.
Now make five small wells in the tomato sauce. Break an egg into each well.
Simmer for 4-5 minutes until the eggs have set.
Remove from the heat, top with crumbled feta, chopped parsley, olives and serve with warm flatbread.
