For company
Classic shakshuka — baked eggs in spicy tomato sauce
The original — silky red pepper and tomato sauce, deeply spiced, with soft-yolked eggs baked into the top. Breakfast, lunch or dinner. Divine.
Shakshuka means 'all mixed up' in Hebrew. Bring the pan straight to the table with warm pita and let everyone dig in.
Method
- 01
Warm the olive oil in a wide 30cm heavy skillet over medium heat. Add the onion and peppers with a pinch of salt and cook gently for 12–15 minutes until soft and starting to caramelise.
- 02
Add the garlic, paprika, cumin, caraway and chilli and stir for 1 minute — you want the spices to bloom, not scorch.
- 03
Stir in the tomato paste and cook for another minute, then tip in the crushed tomatoes with the salt and sugar. Simmer, uncovered, for 12–15 minutes, until thickened and jammy.
- 04
Taste for salt and heat. Use the back of a spoon to make 6 shallow wells in the sauce. Crack an egg into each well.
- 05
Scatter the feta between the eggs, cover the pan with a lid or foil, and cook over low heat for 6–8 minutes, until the whites are just set and the yolks still soft.
- 06
Shower with parsley and coriander. Carry the pan to the table and serve with warm pita for scooping.
Keep cooking
