Shakshuka

This beloved Middle Eastern and North African dish of eggs poached directly in a spiced tomato and pepper sauce is one of the most satisfying dinners you can make in a single pan. The sauce is rich, smoky, and layered with flavor from cumin, paprika, and harissa. Scoop it up with crusty bread and prepare to be completely won over.

Ingredients

• •6 large eggs
• •2 cans (400g each) diced tomatoes
• •1 red bell pepper, diced
• •1 large onion, diced
• •4 cloves garlic, minced
• •1 tablespoon harissa paste
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •2 tablespoons olive oil
• •Fresh cilantro or parsley, for serving

Instructions

1. 1. Heat olive oil in a large skillet or cast iron pan over medium heat. Add the onion and bell pepper and cook for 7–8 minutes until very soft.
2. 2. Add the garlic, cumin, paprika, and harissa paste. Stir and cook for 1–2 minutes until deeply fragrant.
3. 3. Pour in the canned tomatoes and stir to combine with the spiced vegetable base. Season with salt and pepper. Simmer for 10–15 minutes until the sauce thickens.
4. 4. Using a spoon, make 6 small wells in the sauce. Crack one egg into each well, being careful not to break the yolks.
5. 5. Cover the pan with a lid and cook over low-medium heat for 7–10 minutes, depending on how you like your eggs. The whites should be set while the yolks remain runny.
6. 6. Remove from heat and scatter fresh cilantro or parsley over the top. Serve immediately with crusty bread or warm pita.