Shakshuka is a savoury one-pan vegetarian dish, originating from North Africa and the Middle East. Make our easy shakshuka for a comforting brunch or lunch. Vary this dish by flavouring the simple tomato sauce with whatever you have to hand.
1 tbsp oil
½ onion, red or white is fine
2 garlic clove
1 x tin of tomatoes, chopped or plum is fine
2-4 eggs, depending on what you have
1 red chili or a pinch of chili flakes
4 sprigs of coriander, if you have them
2 tsp of any of the following dried spices you have - ground cumin, ground coriander, chili powder, smoked paprika
1 small fresh pepper (if you done had a pepper this could be substitute for a courgette for example)
1 handful of soft herbs, for example mint, coriander. Parsley, chives, roughly chopped
- Place a small medium frying pan onto a medium heat with a tablespoon of oil.
- Finely slice the onions and garlic and add to the oil to soften for 5 minutes or so, making sure not to colour.
- Finely chop the coriander, stalks and all and add to the pan, along with whatever spice combination you have. Fry for a couple more minutes to cook the spices off.
- Finely slice the pepper stir into the pan following by the tinned tomatoes. If using plum, crush with the back of a spoon.
- Bring to a simmer and then use a spoon to make small wells in the sauce to nestle the eggs into.
- Crack each egg into the wells and cook for a minute or so before covering with the lid until the eggs are cooked to your liking, usually around 5 minutes.
- Finish with a good pinch of salt, pepper and a sprinkle of herbs