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Shakshuka for Two

Eggs poached in a smoky, spiced tomato and pepper sauce. A brunch classic made in one pan in 25 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 people
Course: Breakfast, Brunch
Cuisine: Middle Eastern
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 small onion diced
  • 1 red bell pepper diced
  • 3 garlic cloves minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Pinch of chili flakes
  • 1 can (14 oz) crushed tomatoes
  • 4 eggs
  • Crumbled feta and chopped parsley
  • Salt and pepper
  • Crusty bread to serve

Method
 

  1. Heat the oil in a wide pan. Cook the onion and pepper for 6 minutes.
  2. Add the garlic and spices for 1 minute.
  3. Pour in the tomatoes, season and simmer for 8 minutes until thick.
  4. Make four wells and crack in the eggs. Cover and cook for 5 to 7 minutes.
  5. Top with feta and parsley and serve with bread.

Notes

The sauce can be made 3 days ahead. Add the eggs just before serving.