Shakshuka
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Shakshuka
Take time to rustle up this one-pan wonder of rich tomatoes, spices and creamy eggs, then grab some crusty bread to dip into it.
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
239Kcal
Fat
15gr
Saturates
3gr
Carbs
14gr
Sugars
13gr
Fibre
4gr
Protein
11gr
Salt
0.3gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 3 tbsp olive oil, plus extra to drizzle
- 1 onion, finely sliced
- 2 red peppers (pointed or regular), deseeded and finely sliced
- 4 garlic cloves, finely sliced
- 1 tsp smoked paprika
- 1⁄2 tsp cumin seeds
- 2 x 400g tins good-quality chopped tomatoes
- a large pinch of caster or granulated sugar
- 1-2 tbsp harissa paste, to taste
- 2 tsp lemon juice
- 4 medium eggs
- a large handful of parsley, roughly chopped
- crusty bread* or flatbreads*, to serve
Step by step
- Heat 3 tablespoons of olive oil in a deep frying pan over a medium- high heat. Add the onion and peppers, mix and spread out in an even layer. Cook, without moving, until the veggies on the bottom are beginning to char, about 3-4 minutes. Give it a stir and repeat the same process before giving another stir – the veggies should be softened and nicely charred. Add the garlic and cook for another minute before mixing in the spices and cooking for 30 seconds.
- Heat 3 tablespoons of olive oil in a deep frying pan over a medium- high heat. Add the onion and peppers, mix and spread out in an even layer. Cook, without moving, until the veggies on the bottom are beginning to char, about 3-4 minutes. Give it a stir and repeat the same process before giving another stir – the veggies should be softened and nicely charred. Add the garlic and cook for another minute before mixing in the spices and cooking for 30 seconds.
-
Make four wells in the sauce and break an egg into each one. Lightly season the top of each egg, reduce the heat, cover the pan and leave to cook gently for 6-8 minutes, or until the whites are set. Uncover, drizzle with some extra olive oil, sprinkle with the parsley and serve with crusty bread or warmed flatbreads.
*Serve with gluten-free bread, if required.
Chef quote
Shakshuka means 'mixture' in Maghrebi Arabic and it's the perfect recipe for doing just that. Stir in spinach, bulk it out with chickpeas, sprinkle with feta – mix it up.
