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This is a photo of a shakshuka dish, that has a tomato and pepper based sauce with eggs cracked in and cooked in the same pan. One Pan Shakshuka

Shakshuka

Shakshuka offers a balanced mix of protein, fibre, and healthy fats, making it a nutritious option that can be easily adapted to fit various dietary preferences.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 3 hours 10 minutes
Servings: 2 people
Course: Breakfast
Cuisine: Middle Eastern, North African
Calories: 275
Ingredients Method Notes

Ingredients
  

  • 1 tin of cherry tomatoes
  • 4 eggs
  • 2 tbsp tomato puree
  • 1 red pepper finely diced
  • 1 yellow pepper finely diced
  • 2 ripe medium tomatoes diced
  • 1 medium white onion finely diced
  • 1 tsp chilli flakes
  • 2 crushed cloves of garlic
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • ¼ tsp smoked paprika
  • ½ tsp paprika
  • 1 tbsp olive oil for cooking
  • salt
  • pepper
  • fresh coriander (cilantro) optional
  • crusty bread optional
  • ¼ tsp sugar optional

Method
 

  1. Prepare the ingredients by finely dicing the red and yellow peppers, white onion, and ripe tomatoes. Crush the garlic cloves and open the tin of cherry tomatoes.
  2. Heat 1 tablespoon of olive oil in a large, deep skillet or frying pan over medium heat. Add the finely diced onion and cook until translucent, about 5 minutes. Stir in the crushed garlic and cook for an additional 1 minute.
  3. Add the diced red and yellow peppers to the pan. Cook for 5 minutes, stirring occasionally, until they start to soften. Stir in the diced ripe tomatoes, tin of cherry tomatoes, and tomato puree. Mix well.
  4. Add the chilli flakes, ground cumin, chilli powder, smoked paprika, and paprika to the pan. Season with salt and pepper to taste. Stir to combine all the spices and let the mixture simmer for 10 minutes, or until the sauce thickens and the flavours meld together. Taste the sauce - sometimes tomatoes might a little more sour or tangy, so this is where you can add a little sugar for balance of flavours if needed.
  5. Make four wells in the sauce using a spoon. Crack an egg into each well, being careful not to break the yolks. Cover the pan with a lid and let the eggs cook for 5-7 minutes, or until the whites are set but the yolks are still slightly runny.
  6. Once the eggs are cooked to your liking, remove the pan from heat.

Notes

 
Garnish with fresh coriander and additional chilli flakes if desired. Serve hot with crusty bread for dipping.