Shakshuka

Eggs poached in a spiced tomato and pepper sauce — a Middle Eastern and North African classic that's become a global breakfast and dinner favorite.

Ingredients

• •4 eggs
• •1 can (400g) crushed tomatoes
• •1 red bell pepper, diced
• •1 onion, diced
• •3 cloves garlic, minced
• •1 teaspoon cumin
• •1 teaspoon smoked paprika
• •1/2 teaspoon chili flakes
• •1 tablespoon olive oil
• •Salt and pepper to taste
• •Fresh parsley or feta to serve

Instructions

1. 1. Heat olive oil in a large skillet or cast iron pan over medium heat. Add onion and bell pepper and cook for 5–6 minutes until softened.
2. 2. Add garlic, cumin, paprika, and chili flakes. Stir and cook for 1 minute until fragrant.
3. 3. Pour in crushed tomatoes. Season with salt and pepper. Simmer for 8–10 minutes until the sauce thickens slightly.
4. 4. Use a spoon to make 4 wells in the sauce. Crack one egg into each well.
5. 5. Cover the pan and cook for 5–7 minutes until the egg whites are set but yolks are still runny.
6. 6. Top with crumbled feta and parsley. Serve directly from the pan with crusty bread or pita.