One taste for shakshuka and you'll be coming back for more! This is our go-to fridge breakfast, lunch or dinner, our hangover cure, our meal on a dime! For us the perfect ratio is 3 eggs. We've garnished with cilantro too, or nothing at all. MAKE AHEAD: Sauce can be made in full. Re-warm in frying pan and continue by adding in eggs, making it a fantastic brunch option.
4 tbsp. (or as needed) olive oil
1 onion, thinly sliced
1 red pepper, thinly sliced
1 large clove garlic, finely chopped
1 tsp. Paprika
1 tsp. Cumin
1⁄4 tsp. crushed red chilli flakes
1 cup canned tomatoes and their juices
4-6 large eggs
5-6 sprigs flat-leaf parsley
5-6 sprigs fresh dill
Diamond Crystal Kosher Salt, as needed
Bread, for serving
- Thinly slice onion
- Heat a large frying pan over medium heat.
- Add olive oil, followed by onions. Season with salt, stir and allow to caramelise over medium-low heat, about 10 minutes or longer.
- Slice peppers, garlic & herbs.
- Add in peppers once onions have gained some colour and continue to cook a further 5 minutes, until softened.
- Add in garlic and spices and cook for 1-2 minutes.
- Add in canned tomatoes and simmer until concentrated, 1-2 minutes.
- Reduce heat to medium low, and, using a spatula, create some space in the pan for the eggs, 4-6 wells.
- Add a little olive oil in each well, crack in your eggs and allow to cook until whites are opaque, about 5-6 minutes. You may want to pop a lid on to get the whites cooked though, or use a spatula to 'scrape' any raw white into the sauce.
- Using a spatula, serve up shakshuka on warm plates, garnished with chopped herb and served with warm bread.