Egyptian·non-vegetarian·easy

Shakshuka

Name: Shakshuka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1 tbs Olive Oil; 2 chopped Red Onions; 1 finely chopped Red Chilli; 1 clove Garlic; Chopped Coriander; 800g Cherry Tomatoes; 1 tbs Caster Sugar; 4 Eggs; Spinkling Feta

Hey there, food lovers! Today, I'm going to share with you my take on the classic Shakshuka recipe. Trust me, you're in for a treat! Let's get started with heating up some olive oil in a pan. As you soften the onions, chilli, garlic, and coriander, let me tell you about the time I accidentally mistook sugar for salt in this recipe. Let's just say, it was a sweet and spicy disaster! So, double-check your ingredients, folks. Here's a unique tip for you: before cracking the eggs into the sauce, create little wells with the back of your spoon. This will help the eggs cook evenly and look picture-perfect on your plate. Now, as the eggs poach in the flavorful tomato sauce, take a moment to appreciate the aroma filling your kitchen. It always reminds me of my travels to Egypt, where I first fell in love with Shakshuka. Finally, garnish with feta and coriander leaves, and don't forget to serve it with some crusty bread for the perfect finishing touch. Enjoy your homemade Shakshuka, and remember, cooking should always be fun and a little messy!

30 min(prep 10 + cook 20)

4 servings

320 kcal

4.5

Ingredients

Olive Oil1 tbs
Red Onions2 chopped
Red Chilli1 finely chopped
Garlic1 clove
CorianderChopped
Cherry Tomatoes800g
Caster Sugar1 tbs
Eggs4
FetaSpinkling

Nutrition

320 kcalper serving

Protein14g23%

Carbs18g30%

Fat20g33%

Fiber3g5%

Sugar6g10%

Directions

1
Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
2
Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.

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