- January 2018
- Serves 4
- Hands-on time 50 min
We think this easy shakshuka – a classic Middle Eastern lunch dish – is brilliant served any time, mopped up with good bread.
Or try our oven-baked breakfast shakshuka with chorizo, rose harissa and feta.
- 26.9kg (16.3g saturated)
- 18.8g (16.3g sugars)
- 100ml olive oil
- 2 onions, finely sliced
- 2 red peppers, finely sliced
- 1-2 red chillies, finely chopped
- 5 garlic cloves, finely sliced
- 2 tsp cumin seeds
- 1 tbsp paprika
- 2 x 400g tins chopped tomatoes
- 1 tbsp soft brown sugar
- 2 bay leaves
- A few fresh thyme sprigs
- 4 large free-range eggs
- Handful chopped fresh parsley
- Heat the oil in a large frying pan over the campfire (or barbecue or hob). Add the onions, peppers, chillies, garlic and spices, then fry gently for 10 minutes until the veg has softened and turned golden. Add the tomatoes, sugar, bay leaves and thyme, stir to combine, then season and simmer for 20-30 minutes until thickened, adding a little water if it looks too thick or starts to catch.
- Make four indentations in the sauce and crack an egg into each one. Cover the pan with a lid or foil and cook for 3-4 minutes until the whites are set but the yolks are still a little soft. Scatter with chopped parsley and serve from the pan.
The ideal wine here is a whistle-clean sauvignon blanc from South Africa.
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