Shakshuka

Name: Shakshuka
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 1 serving
Cuisine: African
Ingredients: 1 tbsp olive oil; 0.5 onion; 0.5 red pepper; 1 clove garlic; 1 tsp tomato purée; 1 tsp harissa; 200 g chopped tinned tomatoes; 3 tbsp water; 0.5 tsp ground cumin; 0.25 tsp ground caraway; 0.5 tsp sweet paprika; 0.25 tsp salt; 0.25 tsp black pepper; 0.25 tsp caster sugar; 2 eggs; 1 tbsp flat-leaf parsley; 1 crusty bread

The Tunisian pan of eggs poached in a spiced tomato and pepper sauce, sharpened with harissa and warm with cumin and caraway. Cooked and served in the same small frying pan, with bread to mop the sauce.

Breakfast Lunch & dinner 25g+ protein

38 min10 prep · 28 cookEasy610 kcalper serving

Method

Heat 1 tbsp of olive oil in a small (about 20 cm) heavy frying pan over a medium heat. Add 0.5 of onion, thinly sliced, and 0.5 of red pepper, deseeded and cut into thin strips, with a pinch of the salt. Cook gently for 8 minutes, stirring now and then, until both are soft and just beginning to catch colour at the edges — do not let them brown hard.
Lower the heat, add 1 clove of garlic, thinly sliced, along with 0.5 tsp of ground cumin, 0.25 tsp of ground caraway and 0.5 tsp of sweet paprika. Stir for 1 minute, until the spices smell toasted and the oil turns red. Keep them moving so the paprika does not scorch.
Add 1 tsp of tomato purée and 1 tsp of harissa and fry for 1 minute, pressing them into the base of the pan to cook out the raw edge.

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Per serving

610kcal

26gprotein

33gcarbs

43gfat

6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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