Name: Shakshuka
Prep time: 8 min
Cook time: 18 min
Total time: 26 min
Yield: 4 servings
Cuisine: Israeli
Ingredients: 2 tbsp olive oil; 1 pc onion (chopped); 1 pc red bell pepper (chopped); 3 cloves garlic (minced); 1 tsp cumin; 1 tsp paprika; 0.5 tsp chili flakes; 800 g crushed tomatoes; 1 tsp sugar; 6 pcs eggs; salt (to taste); 15 g parsley (chopped, to garnish)

1

Soften the vegetables

Sauté the onion and pepper in olive oil until softened.

5 min

2

Bloom the spices

Add the garlic, cumin, paprika and chili flakes, and cook until fragrant.

1 min

3

Build the sauce

Add the crushed tomatoes, sugar and salt, and simmer until thickened.

10 min

4

Make wells for the eggs

Use a spoon to make small wells in the sauce and crack an egg into each one.

5

Poach the eggs

Cover and cook until the whites are set but the yolks are still soft.

Give the yolks a gentle jiggle test — they should wobble, not run flat.

8 min

6

Serve

Sprinkle with parsley and serve straight from the pan with bread for scooping.

Shakshuka

Ingredients

Method

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