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Shakshuka

Eggs poached in a rich, spiced tomato sauce. A one-pan classic for breakfast, brunch, or a lazy dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Aromatics
  • 1 sweet onion finely diced
  • 45 g (3 tbsp) butter or 3 tbsp olive oil
  • 3 garlic cloves finely chopped
  • 1 bell pepper diced, optional
Sauce
  • 2 x 400 g (14 oz) cans crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1-2 tsp harissa or chilli flakes
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp sugar
  • salt to taste
To finish
  • 8 eggs
  • 75 g (1/2 cup) feta crumbled
  • 1 handful pitted olives roughly torn
  • 1 small bunch fresh cilantro or dill
To serve
  • thick toast
  • butter and garlic for rubbing toast

Method
 

  1. Heat butter (or olive oil) in a large cast iron skillet over medium heat.
  2. Add onion and cook, stirring occasionally, until softened — about 5 minutes.
  3. Add garlic and bell pepper (if using). Cook 2 minutes until fragrant.
  4. Stir in smoked paprika, cumin, and harissa. Cook 1 minute.
  5. Add crushed tomatoes, tomato paste, Worcestershire sauce, and sugar. Stir well.
  6. Bring to a low boil, then reduce heat and simmer uncovered for 10 minutes. Season with salt.
  7. Use a spoon to make 8 wells in the sauce. Crack one egg into each well.
  8. Cover with a lid and cook on low for 8-10 minutes until whites just set, yolks slightly runny. Or: 200C (400F) oven for 6-10 minutes.
  9. Remove from heat. Scatter feta, torn olives, and cilantro or dill over the top.
  10. Serve from the skillet with garlic-rubbed toast.

Notes

This is a comfort food recipe that is fantastic for sharing and relaxed eating for brunch or anytime. If you want to take it up a notch, add some crispy fried chorizo or Italian sausage for a meaty addition.
Roasting the bell pepper first adds sweetness. A lid is non-negotiable. The oven method gives better egg texture.