Shakshuka recipe

Eggs poached directly in a thick harissa-spiked tomato and pepper sauce, eaten straight from the pan.

50 minuteseasy11 ingredients

Ingredients

• 6 eggs
• 800 g ripe tomatoes
• 2 tsp harissa
• 1 red bell pepper
• 1 onion
• 3 clove garlic
• 2 tsp cumin
• 2 tsp sweet paprika
• 3 tbsp olive oil
• 1 bunch parsley
• 1 tsp salt

How to make Shakshuka

1. Heat 3 tablespoons of olive oil in a wide skillet and cook 1 sliced onion and 1 sliced red bell pepper for 10 minutes until really soft.
2. Add 3 sliced garlic cloves, 2 teaspoons of cumin, 2 teaspoons of sweet paprika and 2 teaspoons of harissa, and stir for 1 minute.
3. Add 800 g of grated or chopped ripe tomatoes and 1 teaspoon of salt.
4. Simmer uncovered 20 to 25 minutes until a spoon dragged through leaves a trail. A watery sauce ruins the dish, so do not rush this.
5. Taste and adjust the heat with more harissa.
6. Make 6 wells in the sauce and crack one egg into each, then season the whites.
7. Cover and cook on low heat 5 to 7 minutes: the whites should set while the yolks stay runny.
8. Scatter chopped parsley and serve in the pan with bread. Never stir the eggs into the sauce.

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