Easy One Pan Shakshuka
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This vibrant One Pan Shakshuka is a flavoursome, nutritious breakfast or brunch that brings North African and Middle Eastern cuisine straight to your kitchen. A rich tomato and pepper sauce is gently spiced with cumin, paprika and chilli flakes, topped with perfectly poached eggs and fresh coriander. Quick to prepare and served with crusty bread, it makes a wholesome and satisfying meal any time of day.
10 mins
10 mins
20 mins
| 1 tin | Chopped tomatoes | |
| 4 | Large eggs | |
| 2 tbsp | Tomato puree | |
| 1 finely diced | Red bell pepper | |
| 1 finely diced | Yellow bell pepper | |
| 2 | Ripe medium size tomatoes | |
| 1 medium diced | White onion | |
| 1 tsp | Chilli flakes | |
| 1 tsp | Ground cumin | |
| 1 tsp | Chilli powder | |
| Half tsp | Smoked paprika | |
| Half tsp | Paprika | |
| 1 crushed | Garlic clove | |
| To taste | Salt | |
| To taste | Ground pepper | |
| Optional topping | Fresh coriander (cilantro) |
Prepare all vegetables and crush the garlic.
Heat 1 tbsp olive oil in a large frying pan. Fry the garlic, onions and diced peppers gently until just softened. Add the diced ripe tomatoes and cook until tender. Stir in all the seasonings, salt, pepper and tomato puree for 2–3 minutes until combined.
Roughly blitz the mixture in a blender, then pour in the tin of cherry tomatoes and stir once more to incorporate.
Using a spoon, create small wells in the sauce and gently crack the eggs into these spaces. Season the eggs with salt and pepper. Cover the pan with a lid and cook for 3–5 minutes until the whites are set but the yolks remain slightly runny.
Serve immediately with freshly toasted bread, sprinkled with fresh coriander and extra chilli flakes to taste.
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