The art of breakfast: the perfect shakshuka recipe

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 1 large red bell pepper (or roasted bell pepper), chopped
• 1/4 tsp salt
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red chilli flakes (optional)
• 1 can crushed tomatoes
• 5 large eggs
• 1/4 tsp black pepper
• 2 tbsp chopped parsley or watercress (for garnish)
• 1/2 cup crumbled feta (for garnish)
• 1/4 cup sour cream or Greek yogurt (for garnish)

Instructions

1. Preheat oven to 180°C.
2. Warm the olive oil over a medium heat in an oven-safe skillet.
3. Add the onion, bell pepper and salt to the pan and cook for 6 minutes until the onions are translucent.
4. Add the garlic, tomato paste, cumin, paprika and chilli flakes (optional) to the pan and cook for 2 minutes.
5. Pour the crushed tomatoes with the juice into the pan. Reduce the heat, allow the mixture to simmer and cook for 5 minutes.
6. Remove the pan from the heat. Using the back of a spoon, create 5 small wells in the paste.
7. Crack an egg into each of the wells. Slightly cover the whites of the egg with the paste.
8. Sprinkle salt and pepper over the eggs.
9. Carefully transfer the skillet to the oven and bake for 8-12 minutes, until the egg whites are opaque and the egg yolks are soft but have risen.
10. Remove the skillet from the oven and garnish with parsley or watercress, crumbed feta and sour cream or Greek yogurt.
11. Serve with thick, crusty bread and olive oil.

Recipe by

Fatima