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shakshuka

Shakshuka means ‘mix-up’ in Arabic and is found on many breakfast menus. It uses mostly store cupboard ingredients and is infinitely adaptable – try it as a healthy weekend breakfast or an easy dinner to use up any veg languishing in the fridge. Aubergine, feta or spicy sausage are all lovely additions.

Ingredients

    • 2 tbsp olive or sunflower oil
    • 2 onions, finely chopped
    • 2 garlic cloves, crushed
    • 1 red chilli, deseeded and finely chopped
    • 2 x 400g tins chopped tomatoes
    • 1 heaped tbsp sun-dried tomato paste
    • scant tsp caster sugar
    • 4 free-range eggs
    • 2 tbsp freshly chopped flatleaf parsley
    • salt and freshly ground black pepper
    • pitta or crusty bread, to serve (optional)

Directions

  1. Heat the oil in a deep frying pan or sauté pan over a medium-high heat. Add the onions and fry for 5 minutes.
  2. Add the garlic and chilli and fry for 30 seconds. Stir in the chopped tomatoes, tomato paste, and sugar. Bring to the boil then reduce the heat to a simmer. Simmer gently, without a lid, for 10 minutes, until the sauce has thickened and the onion is tender. Season with salt and freshly ground pepper.
  3. Using the back of a spoon, make four dips in the sauce and carefully crack an egg into each dip. Cover the pan with a lid and simmer over a gentle heat for about 6 minutes, or until the eggs are cooked to your liking.
  4. Garnish with parsley and serve immediately with some bread alongside (if using).