Shakshuka

Eggs gently poached in a concentrated tomato and pepper sauce scented with cumin, paprika and garlic.

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Good shakshuka is a sauce first and an egg dish second. Reducing the tomatoes until a spoon leaves a trail prevents watery whites, while covering briefly sets the tops without hardening the yolks.

Ingredients

• 3 tbsp Olive oil
• 1 large Onion (finely sliced)
• 1 large Red pepper (thinly sliced)
• 4 Garlic cloves (finely chopped)
• 1.5 tsp Ground cumin
• 1.5 tsp Sweet paprika
• 0.5 tsp Aleppo pepper or chilli flakes (optional)
• 800 g Chopped tomatoes
• 1 tbsp Tomato paste
• 1.25 tsp Fine salt
• 0.5 tsp Black pepper
• 6 large Eggs
• 20 g Fresh parsley or coriander (chopped)
• 80 g Feta (crumbled, optional)

Step-by-step method

1. Heat olive oil in a 28 cm lidded frying pan over medium. Cook onion and pepper with a pinch of salt for 8 to 10 minutes until soft and lightly golden.
2. Add garlic, cumin, paprika and optional chilli and stir for 45 seconds until fragrant. Do not let the garlic brown.
3. Add tomatoes, tomato paste, remaining salt and pepper. Simmer uncovered for 12 to 15 minutes, stirring occasionally, until thick enough that a spoon drawn through leaves a trail.
4. Taste and adjust seasoning before adding eggs. Make six wells with the back of a spoon, spaced so each egg has its own pocket of sauce.
5. Crack each egg into a small cup, then slide it into a well. This lets you remove shell and prevents a broken yolk from spoiling the whole pan.
6. Cover and cook on low for 5 to 8 minutes until whites are fully opaque and set but yolks are as firm as you prefer. For vulnerable diners, cook eggs until both white and yolk are firm.
7. Remove from heat, scatter with herbs and optional feta, and serve from the hot pan with bread. Warn diners that the handle and sauce remain very hot.