Shakshuka (eggs in spiced tomato sauce)

Name: Shakshuka (eggs in spiced tomato sauce)
Cook time: 20 min
Yield: 1
Cuisine: Middle Eastern / North African
Ingredients: 1/3 small onion, finely chopped (45 g onion); 2 cloves, sliced (6 g garlic); 3 medium tomatoes, grated or finely chopped (250 g tomato); 1/2 tsp, crushed (1 g cumin seeds); 1/4 tsp (1 g red chili powder); 1 pinch (0.5 g chili flakes); 3/4 tsp (3.4 g cooking oil); 1/4 tsp (1.5 g salt); 4 eggs (176 g eggs); 1 tbsp chopped (3 g coriander fresh); 1/2 pita / shawarma bread, warmed (30 g shawarma bread)

Four eggs gently cooked in a garlicky cumin-and-chilli tomato sauce, lid on, until the whites set, with warm flatbread for dipping. A slow Sunday breakfast from one pan.

Protein 28 gCarbs 35 gFat 22 g

Makes 1 · On the day 20 min · Fresh

Jump to recipe Watch the video

Video: Easy Shakshuka Recipe | How to Make The Best Shakshuka — The Cooking Foodie

The video’s version isn’t the same as ours; follow the amounts below for the numbers above.

Method

Pan on medium: oil, then onion 4 min until soft and golden at the edges.
Add garlic, cumin, chilli powder and flakes 30 s.
Add the grated tomato and salt; simmer uncovered 7-8 min, stirring now and then, until thick and jammy.
Make 4 hollows with a spoon and crack an egg into each.
Lower the heat, lid on, 5-6 min until the whites are fully set (8 min for firm yolks).
Warm the half pita 20 s per side on the tawa; scatter coriander over the pan and eat straight away.

Keeping

Keeps: Eat fresh

Why it tastes good: Cook the tomato down until a spoon dragged through leaves a clear line; watery sauce means watery eggs.

Nutrition, per portion