Shakshuka
Egyptian-style eggs cooked in a rich, spiced cherry tomato sauce with coriander and feta.
- 25 min
- 280 kcal
- Vegetarian
- Egyptian
Mellowpan tip: Ready in 25 min. A good one for a busy weeknight.
Ingredients
For 4 servings
Tap what you already have.
Steps
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Step 1:
Heat the oil in a frying pan with a lid.
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Step 2:
Add the onions, chilli, garlic, and coriander stalks, then soften for 5 minutes until soft.
5 min -
Step 3:
Stir in the tomatoes and sugar.
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Step 4:
Bubble for 8–10 minutes until thick.
8–10 min -
Step 5:
The sauce can be frozen for 1 month.
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Step 6:
Using the back of a large spoon, make 4 dips in the sauce.
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Step 7:
Crack an egg into each dip.
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Step 8:
Put a lid on the pan.
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Step 9:
Cook over a low heat for 6–8 minutes, until the eggs are done to your liking.
6–8 min -
Step 10:
Scatter with the coriander leaves and serve with crusty bread.
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