This hearty Middle-Eastern inspired dish is both delicious and comforting. Eggs are cooked in a spiced tomato sauce and served with smoky crumb, flatbreads and houmous.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
onion 1 (chopped)
garlic cloves 2 (crushed)
bell pepper 1 (sliced)
panko breadcrumbs 6 tbsp
smoked paprika ½ tbsp
ground cumin 2 tsp
chilli flakes 1 tsp
tomato purée 2 tsp
chopped tomatoes 800 g
egg 4
fresh coriander 1 handful
folded flatbreads 4
houmous to serve
Method
Make the crumb & prep the veg
Chop the onion and bell pepper. Peel and crush the garlic cloves.
Heat a dash of oil in a frying pan (you can do this in a big pan so that you can use it to cook your shakshuka after) over a medium-low heat.
Add the panko breadcrumbs and stir frequently until they’re golden brown and crispy, around 3-5 minutes. Stir in 1/2 of the paprika and season with salt and pepper to taste.
Transfer the crumb from the pan into a small bowl, wipe the pan clean with a paper towel.
Make the shakshuka
Heat a dash of oil in the pan over a medium heat, add the onion and cook until starting to soften, around 5 mins.
Add the bell pepper to the pan along with the rest of the paprika, cumin, chilli flakes, garlic and tomato puree. Stir and cook for 2-3 minutes. Stir in the chopped tomatoes and simmer gently for 10 minutes. Adjust the seasoning to taste.
Make small wells in the tomato mixture, 1 for each egg. Crack an egg into each one. Turn the heat down, place a lid on the pan, and cook gently until the whites are set and yolks are still runny.
Warm up the flatbreads & plate up
Warm up the flatbreads as per packet instructions. Roughly chop the coriander stalks and leaves.
Top the shakshuka with the crumb and the coriander. Serve with the flatbreads and houmous, enjoy!
