Shakshuka

Ingredients

• 15 ml olive oil
• 1 medium onion
• 1 red pepper
• 2 cloves garlic
• 400 g tinned chopped tomatoes
• 1 tsp ground cumin
• 1 tsp sweet paprika
• ¼ tsp chilli flakes (optional)
• 4 eggs
• ¼ tsp salt, to taste
• 1 handful parsley or coriander

Method

1. 1

   Prepare

   Finely dice the onion and deseeded pepper, and finely chop the garlic. Have a wide frying pan, about 24 cm in diameter, ready with a lid that fits.

2. 2

   Cook the vegetables

   Warm the olive oil over a medium heat. Gently fry the onion and pepper for 6–8 minutes, stirring occasionally, until soft. Do not let them burn.

3. 3

   Add the spices

   Reduce the heat. Add the garlic, cumin, paprika and chilli, if using, and stir for about 30 seconds. Add the tomatoes straight away afterwards so the garlic and spices do not burn.

4. 4

   Cook the sauce

   Stir in the tomatoes with their juice and the salt. Simmer uncovered over a low heat for about 10–15 minutes, stirring occasionally. The sauce is ready when a well made with a spoon briefly holds its shape. If it starts to catch, add water a tablespoon at a time; if it is still watery, reduce it further before adding the eggs.

5. 5

   Add the eggs

   Make four wells. Crack each egg into a small bowl first, then gently slide it into a well. Cover with the lid and cook over a low heat for approximately 6–10 minutes. The size of the eggs, the pan and the temperature of the sauce will affect the cooking time.

6. 6

   Serve

   Check that the egg whites are completely set, including right next to the yolks. For firm yolks, cook for longer as needed. Remove the pan from the heat and sprinkle with the herbs and crumbled feta, if using. Serve immediately, with bread if you like.