North African Shakshuka

North African shakshuka with eggs poached in a spiced tomato and pepper sauce.

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The sauce should be reduced before the eggs are added so the whites set in concentrated tomato rather than watery liquid.

Ingredients

• 2 tbsp olive oil
• 1 onion (diced)
• 1 red bell pepper (diced)
• 3 garlic cloves (minced)
• 800 g chopped tomatoes
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 0.25 tsp cayenne pepper
• 6 eggs
• 20 g fresh coriander or parsley (chopped)
• 0.75 tsp salt

Step-by-step method

1. Heat the olive oil in a wide frying pan over medium heat. Cook the onion and pepper for 7–8 minutes until soft.
2. Add the garlic, cumin, paprika and cayenne and stir for 30 seconds.
3. Add the tomato paste and tomatoes and simmer uncovered for 12–15 minutes until thick enough that a spoon dragged through leaves a brief trail.
4. Taste and season the sauce, then make six shallow wells with the back of a spoon.
5. Crack an egg into each well. Cover the pan and cook over low heat for 5–8 minutes until the whites are set but the yolks remain as soft as you like.
6. Remove from the heat and rest for 1 minute.
7. Scatter with coriander or parsley and serve directly from the pan with bread.