Shakshuka

Method

1. 1

   Heat the oil in a large frying pan with a lid. Cook the onion and peppers over medium heat until soft and sweet.

   8 min
2. 2

   Add the garlic, cumin, paprika and chilli and stir for a minute, then add the tomato purée and cook for another minute.

   2 min
3. 3

   Pour in the chopped tomatoes with a splash of water, season and simmer until thick and jammy.

   8 min
4. 4

   Make six wells in the sauce and crack an egg into each. Cover and cook over low heat until the whites are set and the yolks still runny.

   6 min
5. 5

   Scatter over the feta and herbs, add spoonfuls of yogurt and serve from the pan with warm pitta for dipping.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

• 

  Shakshuka Recipe (Eggs Poached in Spicy Tomato Pepper Sauce) | Food Wishes

  Food Wishes · YouTube

• 

  Shakshuka | Basics with Babish

  Binging with Babish · YouTube

Substitutions

• Vegan: replace the eggs with cubes of firm tofu or a tin of chickpeas, and skip the feta and yogurt.
• Lower-carb: skip the pitta and serve with extra greens (about −28 g carbs per serving).
• No lidded pan? Bake the pan at 190°C (375°F) for 8–10 minutes once the eggs are in.