Shakshuka

There’s something so comforting about shakshuka – warm, spiced tomato sauce, tender eggs, and a sprinkle of feta that melts slightly on top. It’s a dish that feels a little special, but is actually surprisingly easy to make, perfect for a weekend breakfast or a cosy weeknight dinner.

Ingredients (2 servings)

• • 1 tbsp olive oil
  • 1 white onion, sliced
  • 1 red bell pepper, thinly sliced
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 1 tsp coriander powder
  • 400 g of passata or crushed tomatoes
  • 50 g feta, for garnish
  • Fresh herbs (I used thyme)
  • Salt & pepper

Method

1. Heat the olive oil in a skillet over medium heat. Add the sliced onion and cook until soft and translucent.
2. Stir in cumin, smoked paprika, and coriander powder, letting them cook for a few seconds until fragrant.
3. Add the sliced red bell pepper and a splash of water, season with salt and pepper, and cook for about 10 minutes until the peppers start to soften.
4. Stir in the passata, adjust the seasoning if needed, and simmer until the peppers are tender and the sauce has thickened slightly.
5. Make small wells in the sauce and crack the eggs into them. Cover the pan and cook until the eggs are done to your liking.
6. Finish and serve: sprinkle over crumbled feta and fresh herbs, and serve straight from the pan with warm bread for dipping.

Tips & Variations

• Add a pinch of chilli flakes or harissa for a spicier kick.
• Stir in a handful of spinach just before adding the eggs for an easy boost of greens and extra nutrition.