Shakshuka Eggs

An amazing dish that perfect for dunking and sharing.

Prep Time 10

Cook Time 25

Total Time 35

Servings People

Ingredients

8 large eggs free range
1 large green bell pepper
1 large red bell pepper
1 large yellow bell pepper
800 g chopped tomatoes tins
2 large onions peel/thinly sliced
4 cloves garlic peel/mince
1 tbsp tomato paste puree
½ tsp cumin seeds
½ tsp cayenne pepper
½ tsp caraway seeds
3 tbsp olive oil
½ bunch coriander chopped
½ bunch parsley chopped
1/2 tsp sugar optional
salt to taste
black pepper ground to taste
cheese grated/crumbled

Instructions

Cut the bell peppers in half and using a spoon remove the seeds and membrane. Slice the clean peppers into even strips ready for the next step.
1 large green bell pepper, 1 large red bell pepper, 1 large yellow bell pepper
Place a large frying pan (must have lid) over a medium heat and add the olive oil. When hot, add the peppers and onions with a pinch of salt and pepper and fry until they soften.
2 large onions, 3 tbsp olive oil, salt, black pepper
Add the minced garlic and fry for a further 2 -3 minutes making sure the garlic doesn’t burn.
4 cloves garlic
Add the caraway and cumin seeds together with the cayenne pepper and stir everything to combine the flavours.
½ tsp cumin seeds, ½ tsp caraway seeds, ½ tsp cayenne pepper
Add the tomato paste/puree and cook for 2 minutes before adding the tomatoes.
1 tbsp tomato paste, 800 g chopped tomatoes
Raise the heat so the dish simmers and leave for 5 minutes stirring occasionally and taste the sauce. It may need a ½ tsp of sugar to bring out the flavour of the tomatoes. When your happy with the taste leave it to simmer for a further 5 minutes until it thickens and reduces in volume. If the sauce starts to dry, pour a little boiling water into a tomato tin and add a little at a time.
1/2 tsp sugar
Once reduced and thickened, add the herbs and stir gently.
½ bunch coriander, ½ bunch parsley
Using the back of a spoon, push into the thickened sauce making a slight hollow. One hollow per egg. Crack an egg into each hollow with a small pinch of salt and pepper to each egg.
8 large eggs
Place the lid on the pan and cook for 5 minutes or until the white are set and the yolks are still runny.
Add a sprinkling of cheese (parmesan, feta, cheddar or mozzarella).
cheese
You can either serve potions or go family style and share the hot pan together.

Nutrition