Recipe
Desperation Shakshuka
A quick, saucy shakshuka with spiced tomatoes, gently set eggs and crusty bread for scooping.
Ingredients
Method
10 mins prep20 mins cook30 mins total
Heat the olive oil in a wide lidded frying pan over medium heat. Cook the onion for 4–5 minutes until softened, then add the garlic and cook for 30 seconds.
Stir in the paprika, cumin and chilli powder for 30 seconds, then pour in the tinned tomatoes. Season with salt and black pepper and simmer for 8–10 minutes until slightly thickened.
Make four wells in the sauce and crack in the eggs. Cover the pan and cook for 6–8 minutes, until the whites are set and the yolks are still soft, or longer for firm yolks.
Scatter over the chopped parsley, taste the sauce for seasoning and serve immediately with crusty bread.
About this recipe
This easy one-pan shakshuka turns a few store-cupboard ingredients into a filling meal. The eggs cook directly in a gently spiced tomato sauce, so there is very little washing up.
Serve it straight from the pan with crusty bread for dipping into the runny yolks and rich tomato sauce.
