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Shakshuka

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A North African dish of eggs poached in a spicy tomato, pepper and onion sauce. Great for a weekend brunch.
Serves
4
Prep
15 minutes
Cook
30 minutes
Each 435g serving contains (excludes serving suggestion)
KCal
396
Carbs
58.10g
Fibre
9.90g
Protein
18.80g
Fat
8.60g
Saturates
2.00g
Sugars
14.30g
Salt
1.10g
Portion Fruit & Veg
1
Ingredients
Ingredients
2 tsp rapeseed oil
1 red onion, finely sliced
1 yellow pepper, finely sliced
1 green pepper, finely sliced
1 courgette, diced
4 cloves garlic, crushed
1 tsp paprika
1 tsp ground cumin
small pinch chilli flakes
800g tin chopped tomatoes
1 tbsp tomato puree
juice half lemon
4 eggs
tbsp fresh coriander, roughly chopped (optional)
4 wholemeal pitta bread, cut into soldiers
Method
  1. Add the oil to a large pan over a medium heat, then add the onion. Cook for 3 minutes until it starts to brown, then add the peppers and courgette. Fry until both are soft, then stir in the garlic and spices and cook another 2-3 minutes.
  2. Stir in the tomatoes, tomato puree and lemon juice, then bring to the boil. Turn down the heat and simmer for 15 minutes.
  3. Make 4 hollows in the sauce and break in the eggs. Turn the heat down to low, cover and cook for 10 minutes until the eggs are just set. Sprinkle with a few chilli flakes and coriander to serve.
  4. Serve with toasted wholemeal pitta soldiers.
Chefs tips
  • You could use any colour peppers for this dish.
  • Try adding mushrooms or artichoke hearts.
  • Break each egg into a separate cup or ramekin before adding them to the pan. This helps you get them into the pan faster and avoids getting egg shell in the shakshuka.
  • Freezing instructions: the sauce can be frozen.
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