Shakshuka – Eggs Poached in Spiced Tomato Sauce

About this recipe

Method

1. 1

   Heat the olive oil in a large skillet over medium heat and sauté the onion until soft, about 4 minutes.

2. 2

   Add the bell pepper and garlic and cook for another 3 minutes until fragrant.

3. 3

   Stir in the cumin, paprika and chili flakes and toast for 30 seconds.

4. 4

   Pour in the chopped tomatoes, season with salt and pepper, and simmer for 10 minutes until thickened.

5. 5

   Make four wells in the sauce and crack an egg into each one.

6. 6

   Cover and cook for 6-8 minutes until the whites are set but the yolks are still runny.

7. 7

   Garnish with fresh parsley and serve hot with wholegrain bread.