Mediterranean & Middle Eastern · Breakfast
Eggs gently poached in a smoky tomato and pepper sauce, finished with feta and herbs. One pan, about 35 minutes.
Shakshuka is what we make when the fridge is nearly empty but there are eggs, a tin of tomatoes and an onion. It works for a slow weekend breakfast and just as well for a Wednesday supper.
A lid traps the steam so the egg whites set before the yolks go hard. No lid? A large plate or a baking tray over the pan does the same job.
The recipe
Heat the oil in a large frying pan (about 28 cm) over medium heat. Add the onion and pepper and cook for 8 minutes until soft.
Add the garlic, cumin, paprika and chilli and cook for 1 minute.
Tip in the tomatoes, sugar and salt. Simmer uncovered for 10 minutes, until the sauce is thick enough to hold a hollow.
Make 6 hollows with the back of a spoon and crack an egg into each. Cover and cook on low for 6 to 8 minutes, until the whites are set and the yolks are still runny.
Scatter with the feta and herbs and serve straight from the pan with bread.
Where to trust your instinct
The egg timing. Lift the lid at 6 minutes: the whites should be opaque and the yolks should still wobble. For firmer yolks, give it another 2 to 3 minutes.
No feta? A few spoons of thick plain yoghurt on top works well. For gluten-free, serve with gluten-free bread.
The tomato sauce keeps for 3 days in the fridge. Reheat it until bubbling, then add the eggs.
Best eaten straight away. Leftover sauce without the eggs freezes for 3 months.
Approximate values, calculated per serving. Fibre 4 g · Sodium 720 mg.
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