How to make shakshuka
This versatile recipe serves anywhere from one to six people, making it perfect for a solo meal or brunch with housemates where everyone can pitch in.
If cooking for one, simply use a portion of the sauce with 1-2 eggs and store the rest in an airtight container in the fridge—it'll stay fresh for up to 3-4 days, ready for your next meal!
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced (or ½ tsp garlic powder)
- 1 tsp cumin
- ½ tsp chilli powder or flakes (optional)
- 400g tin chopped tomatoes
- 1-6 eggs (depending on how many serves)
Method
- Heat the oil in a large pan over medium heat.
- Add the onion and sauté for about 5 minutes until softened.
- Stir in the cumin and cook for another 1-2 minutes to release its aroma.
- Add the chopped tomatoes and cook for about 10 minutes, letting the mixture thicken into a sauce. Season with salt and pepper to taste, and chilli if using.
- Using a spoon, create small wells in the tomato mixture.
- Carefully crack the eggs into each well. Cover the pan and cook for 5-7 minutes, or until the whites are set, and the yolks are still soft (or cook longer if you prefer your eggs more well-done). If you pan doesn’t have a lid, you can use foil.
