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Mains
Shakshuka
Eggs poached gently in a richly spiced tomato and pepper stew — a generous skillet to share.
Method
- 01
Heat the oil; sauté onion and pepper until soft.
- 02
Add garlic and spices; cook until fragrant.
- 03
Pour in the tomatoes; simmer for 10 minutes.
- 04
Make six wells in the sauce and crack an egg into each.
- 05
Cover and cook until the whites are set but yolks remain runny.
- 06
Finish with coriander and serve with toasted bread.
Chef's tip
Resist stirring the eggs in — let the yolks sit proudly above the sauce.
