Shakshouka is right up there in my top ten favourite things to eat ever. Of course, a lovely slow-simmered, all-singing, all-dancing version (preferably with a spicy merguez sausage peeking out) is my desert island version but if I get the craving and I’m short on time, this is the recipe I usually revert to.
KITCHEN TIME: 10 mins prep, 25 mins cooking
1 tbsp extra virgin olive oil
1 red onion, peeled and finely sliced
2 cloves of garlic, finely grated
1 red pepper, deseeded and sliced
1 tin chopped tomatoes (my fave brand is Cirio)
½ tsp paprika
½ tsp cumin
½ tsp red chilli flakes or chilli powder
1 tsp brown sugar
Juice of ½ a lemon
PREP TIP: You can make the base of this the day before and keep in the fridge ready to warm up in a pan and cook the eggs in the morning.
METHOD: Heat the oil in a large saucepan (with a lid – you’ll need it later, or you can cover with foil). Add the onion and garlic and gently fry for 2-3 minutes to soften. Add the peppers and continue to fry for a further 2-3 minutes. Add all the other ingredients to the pan apart from the eggs, turn the heat to low and simmer for 10 minutes. Now make 4 wells in the mixture and crack an egg into each. Cover the pan with the lid and cook until the eggs are done to your liking – you can gently press the top of the egg with the back of a spoon to assess how well they are cooked, I like the yolk still runny but with the white well cooked, this usually takes about 10 minutes.
SERVING TIP: A blob of Greek yogurt (but obviously not if you are dairy-free!) and chopped fresh herbs over the top elevate this dish to the truly special - and a nice piece of grainy toast is good to soak up the sauce.
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