Shakshuka
Eggs gently poached in a spiced tomato and pepper sauce, finished with coriander — a simple Middle Eastern one-pan breakfast.
Cuisine: Middle Eastern · Style: One Pot · Protein: Egg · Total time: · Difficulty: easy · Servings: 2 · Spice: 2/5
Ingredients
- 2 tbsp olive oil
- 2 red onions, chopped
- 1 red chilli, finely chopped
- 1 garlic clove, sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 tsp cumin seeds
- 1 tsp coriander seeds, crushed
- 1 tsp smoked paprika
- 400g cherry tomatoes or canned tomatoes
- 115g baby spinach
- 4 eggs
- Coriander and dill to finish
- Salt to taste
Steps
- Heat oil and soften onions, chilli, garlic, and peppers until tender.
- Add cumin, coriander, and paprika, then stir in tomatoes and cook until the sauce thickens.
- Add spinach and let it wilt into the sauce.
- Make four wells in the sauce and crack an egg into each one.
- Cover and cook gently until the whites are set and the yolks are still soft.
- Finish with coriander and dill, then serve with crusty bread or pita.