Shakshuka

About the recipe

Discover a simple, flavour-packed shakshuka recipe by Mr Cookfulness, Ian Taverner. Follow easy step-by-step instructions, practical cooking tips, and tasty variations for a healthy one-pan meal of eggs poached in a spiced tomato and bell pepper sauce.

You can add some kick to the recipe by adding a teaspoon of smoked paprika or ground cumin to the onion mix at the beginning, or sprinkle some chilli flakes onto the eggs as they start to cook. Adding sliced peppers to the onion mix is a simple and healthy addition as well.

This colourful one-pan dish is a simple way to include more vegetables in your diet. Tomatoes, onions and peppers are rich in vitamins and plant compounds, while eggs provide a good source of protein. Combined with heart-healthy olive oil, it's a satisfying meal inspired by North African and Middle Eastern cuisine.

Ingredients

For this recipe, you will need:

• 1 tbsp olive oil
• 1 tsp garlic paste
• 1 tsp chilli paste
• 1 tsp caster sugar
• 4 eggs
• 1 cup frozen ready chopped onions
• 2x 400g tins of chopped tomatoes
• A handful of coriander leaves, separated from the stalks and both chopped

Method

1. Heat the oil in a large, deep frying pan with a lid, over medium heat.
2. Add the onions, garlic, chilli and coriander stalks and cook until the onion softens (approximately 5 minutes).
3. Add the tinned tomatoes and sugar, simmer for 10 minutes.
4. Create four wells/dips in the sauce and crack and egg into each.
5. Put the lid on the pan and cook over a low heat for 6-8 minutes until the eggs are cooked to your liking.
6. Scatter over the coriander leaves and serve.