Shakshuka
About this recipe
Make our easy shakshuka for a comforting brunch. Vary this dish by flavouring the simple tomato sauce with whatever you have to hand - curry powder, pesto or fresh herbs
Tags
Nutrition per Serving
Credits
Good Food team
BBCGoodFood / Tasty
Rating
4.6 / 5
115 ratings
Directions
Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.
Ingredients
Equipment needed
frying pan
1 tbsp olive oil
2 red onions, chopped
1 red chilli, deseeded and finely chopped
1 garlic clove, sliced
small bunch coriander stalks and leaves chopped separately
2 cans cherry tomatoes
1 tsp caster sugar
4 eggs
Pricing
Breakdown by ingredient
Prices from Spoonacular (estimates only). Currency rates approximate.
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