Shakshuka Recipe

Shakshuka Recipe by Nicola Orr

​This tasty Middle Eastern dish is simple, fast and can be eaten any time of day.

Ingredients for 4 servings:

• 2 Onions sliced 
• 2 Red peppers sliced 
  
• 2 Yellow peppers sliced 
  
• 2 Garlic cloves crushed 
  
• Tinned tomatoes  
  
• 1 tbsp Tomato purée  
  
• 1 tsp Smoked paprika 
  
• 1 tsp Paprika 
  
• 1 tsp Ground coriander 
  
• 1 tsp Ground cumin  
  
• 1 Bay leaf  
  
• 1 small bunch Fresh parsley chopped
  
• 1 small bunch Fresh coriander chopped 
  
• 8 Eggs 
  

Directions
Place a heavy base saucepan on high heat and add a generous amount of oil. Throw in the spices. Allow the spices to cook in the oil before adding the sliced onions. Once the onions are nice and soft, add the sliced peppers. Cook the peppers with the onions until soft. Add the tinned tomatoes, tomato puree, along with a little salt and pepper. Allow the sauce to simmer very slowly until it is the texture of a rich pasta sauce.

Adjust the seasoning and remove the bay leaf . Stir in half of the chopped fresh herbs. Gently break the eggs into the pan, on top of the sauce. Season the top of the eggs, place a lid over the saucepan. Keep it on a very low heat until the eggs are cooked to your own preference. This should take around 10 mins . 

To finish, sprinkle the rest of the chopped herbs over the eggs and serve in the saucepan. 

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