Editorial sample recipeMediterraneanbeginnervegetariangluten-freenut-free

Shakshuka

Name: Shakshuka
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 2 tbsp Olive oil; 1 Onion, diced; 1 Red bell pepper, diced; 3 cloves Garlic, minced; 1 tsp Ground cumin; 1 tsp Smoked paprika; 800 g Canned tomatoes, crushed; 6 Eggs; 60 g Feta cheese, crumbled (optional); 1 handful Parsley (optional); Salt (to taste); Black pepper (to taste)

Eggs gently poached in a spiced tomato and pepper sauce — perfect for brunch or a quick dinner with bread.

Prep: 10 min
Cook: 25 min
Total: 35 min

AI illustration

Technique to learn

Poaching eggs in sauce

Making small wells in a gently simmering sauce and covering the pan cooks the whites from below and above while the yolks stay as soft as you like.

Instructions

Step 1: Heat the oil in a large skillet over medium heat. Cook the onion and pepper for 8 minutes until soft.
Step 2: Add the garlic, cumin and paprika and cook for 1 minute.
Step 3: Add the tomatoes, season with salt and pepper, and simmer for 10 minutes until slightly thickened.
Step 4: Make 6 small wells in the sauce and crack an egg into each.
Step 5: Cover and cook on low for 5–8 minutes, until the whites are fully set and the yolks are cooked to your liking.
Step 6: Top with feta and parsley and serve with bread.

Cooking tips

Cook the yolks until firm for young children, pregnant people and anyone at higher risk.
Leave out the feta for a dairy-free version.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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