Classic Shakshuka

Eggs poached in spiced tomato sauce

Total: 30 min
Hands-on: 20 min
Serves: 2
Level: Easy
Cuisine: Middle Eastern
Meal: Brunch

Vegetarian

A hearty and satisfying brunch dish where soft-poached eggs are nestled in a fragrant blend of tomatoes, onions, and peppers. The whole meal is cooked in one pan, making it a quick and reliable comfort food.

Shopping list

2 x 400 g cans whole tomatoes
1 medium onion
1 red bell pepper
3 garlic cloves
4 eggs
1 tsp cumin
1 tsp paprika
2 tbsp olive oil
small bunch fresh parsley
50 g feta cheese
100 g chickpeas

Ingredients

2 x 400 g cans whole tomatoes
1 medium onion finely diced
1 red bell pepper diced
3 cloves garlic minced
4 eggs
1 tsp cumin
1 tsp paprika
2 tbsp olive oil
to taste salt
to taste black pepper
small bunch fresh parsley chopped
50 g feta cheese cubed
100 g chickpeas drained

Method

Heat the olive oil in a wide, oven-proof skillet over medium heat. Add the diced onion and red pepper, and cook for four minutes until softened and lightly golden.

Tip Use a heavy-bottomed pan to prevent the tomatoes from sticking.

5 min
Stir in the minced garlic, cumin, and paprika. Cook for one minute until the mixture is fragrant and the garlic is just turning pale.

2 min
Pour in the canned tomatoes, breaking them up with the back of a spoon. Add the drained chickpeas. Simmer gently for five minutes until the sauce thickens slightly.

3 min
Make four small wells in the tomato sauce and carefully crack an egg into each one. Season the eggs with a pinch of salt and black pepper.

Tip Add the salt to the tomato sauce first, then adjust after adding the eggs.

2 min
Cover the pan with a lid and let the eggs cook through the white part until the edges are set but the yolks remain runny. This takes about ten minutes.

Tip If the pan edge is dry, move it to a slightly cooler part of the stove.

10 min
Remove the lid, scatter the eggs with cubed feta cheese and chopped fresh parsley. Serve immediately from the skillet.

2 min

Chef's tips

Keep the heat low when cooking the eggs; high heat makes the bottom of the pan burn before the eggs set.
Use an oven-proof pan if you prefer to finish the eggs under the grill for a two-minute broil.
Toast the spices with the garlic for better flavour; it takes just thirty extra seconds.

Swap it

Halloumi instead of feta: Add small cubes of halloumi in the last minute of cooking for a chewier, saltier cheese option.
Fresh tomatoes: In summer, use 400 g of ripe, deseeded and chopped fresh tomatoes for a brighter taste.
Sourdough bread: Serve with thick slices of toasted sourdough for dipping into the rich tomato sauce.

Per serving

Calories: 350
Protein: 20 g
Fat: 18 g
Carbs: 25 g

Approximate, per serving.