Egyptian Shakshuka

Mediterranean poached eggs in a spiced tomato sauce - a classic Egyptian breakfast

This simple recipe is one of our favorites. It's so easy to make and is guaranteed to satisfy. The blend of spices, the eggs, the cheese - all out of this world. Plus, if you have to leave the kitchen - the sauce can never sit for "too" long; the more it simmers, the better it gets. Toast up your favorite bread, and impress your brunch guests with your new hit dish.

How to Make Egyptian Shakshuka

The Ingredients

• 1 tbsp oil
• 1 onion, diced
• 2 garlic cloves, crushed
• 1 cup chopped bell pepper (green or red)
• 2 tbsp tomato paste (tomato purée)
• 2 x 400g canned diced tomatoes (substitute 4 cups diced fresh tomatoes)
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp red chili powder
• ½ tsp white sugar
• 6 eggs
• Salt and pepper, to taste
• Chopped parsley or cilantro (coriander) leaves, to garnish

The Directions

• Heat oil in a pan over medium-high heat
• Add onions, and sauté, stirring occasionally, for 2-3 minutes or until they turn soft and translucent
• Add garlic. Sauté, stirring, for 1 minute or until aromatic
• Add bell peppers. Sauté, stirring occasionally, for 5 minutes or until tender
• Add tomato paste and canned tomatoes. Cook, stirring occasionally, for 4-5 minutes or until the mixture thickens slightly
• Add cumin, paprika, chili powder, and sugar; Stir to combine
• Season with salt and pepper
• Sauté, stirring constantly, for 2 minutes
• Make 6 large indents in the tomato mixture using a spoon
• Crack an egg into each indent
• Reduce the heat to low
• Cover and cook for 10-15 minutes or until the eggs are cooked to your liking (runny to well-cooked)
• Garnish with chopped parsley or cilantro (coriander) leaves

Serve by spooning sauce and eggs onto plates
For single servings, create the same base in individual pans and either serve in pans to guests or enjoy solo!