Breakfast

Shakshuka (Tunisia/Israel)

Name: Shakshuka (Tunisia/Israel)
Ingredients: 1 tbsp olive oil; 1 onion, finely sliced; 1 red pepper, sliced; 2 garlic cloves, crushed; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp chilli flakes; 2 x 400g tins chopped tomatoes; 4 large eggs; Small handful coriander or parsley; Salt and black pepper

Posted by John Redwood

4.5 / 5 from 2 reviews

Serves: about 4 people. Portion size: about 300g per person. Eggs poached in a spicy tomato and pepper sauce. Nutrition is estimated per 100g of finished dish.

Breakfasteggsmiddle easternnorth africanspicytomatoGluten freeLow Saturated FatNut freeVegetarian

Free from

Gluten freeLow Saturated FatNut freeVegetarian

Known allergens

None flagged

Estimated Nutrition (per 100g finished recipe)

Calories: 92 kcal
Protein: 4.9 g
Carbohydrate: 6.1 g
of which sugars: 4.3 g
Fat: 5.5 g
of which saturates: 1.1 g
Fibre: 1.8 g
Salt: 0.42 g

Ingredients

1 tbsp olive oil
1 onion, finely sliced
1 red pepper, sliced
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chilli flakes
2 x 400g tins chopped tomatoes
4 large eggs
Small handful coriander or parsley
Salt and black pepper

Method

Warm the oil in a wide frying pan and cook the onion and pepper for 8 minutes until soft.

Add the garlic, cumin, paprika, and chilli flakes and cook for 1 minute.

Pour in the tomatoes, season well, and simmer for 12-15 minutes until thickened.

Make four hollows in the sauce and crack in the eggs.

Cover and cook gently for 5-7 minutes, until the whites are set and the yolks remain soft.

Scatter with herbs and serve hot.

Reviews

4 / 5

Really enjoyed this. The flavours are well balanced and the method was easy to follow.

Sarah Allsop

5 / 5

Made this at the weekend and it came out beautifully. Good texture and plenty of flavour.

Michael Holstead