Quick and easy shakshuka

    Quick and easy shakshuka


    2 people made this

    About this recipe: Eggs for dinner doesn't get tastier than shakshuka, and this satisfying and budget friendly midweek version comes together effortlessly.

    Serves: 4 

    • 1 tablespoon olive oil
    • 2 cloves garlic, finely chopped
    • 1 onion, sliced
    • 1 green pepper, sliced
    • 2 (400g) tins whole plum tomatoes with juice
    • 1 teaspoon paprika, or to taste
    • 2 slices pickled jalapeno chillies, finely chopped
    • 4 eggs
    • 4 pitta breads (optional)

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Heat the oil in a deep frying pan or saute pan over medium heat. Stir in the garlic, onion and green pepper; cook and stir until the onion has softened, about 5 minutes. Add the tinned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer uncovered for about 25 minutes.
    2. Crack an egg into a small bowl, then gently slip the egg into the sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have started to set, 2 1/2 to 3 minutes. If the sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the sauce and pitta bread.

    Cook's note

    The tomato base can be made ahead of time (it actually is better the longer it sits so it is great if you have leftovers). The next morning I reheat the mixture and add the eggs.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate