Shakshuka

Ingredients

• 4 large free-range eggs
• 2 tbsp (30ml) extra virgin olive oil
• 1 large red onion (approx 180g), finely diced
• 1 red capsicum (bell pepper, approx 180g), diced
• 4 cloves garlic, thinly sliced
• 1 x 400g can crushed tomatoes (best quality)
• 1 tsp ground cumin
• 1 tsp sweet smoked paprika
• ½ tsp ground coriander
• ¼ tsp cayenne pepper
• 1 tsp fine sea salt
• 1 tsp sugar (to balance acidity)
• 2 tbsp fresh flat-leaf parsley, chopped
• 2 tbsp fresh coriander, chopped
• Crusty bread or pita, to serve

Smart Substitutions

• ↔Add 80g crumbled feta cheese over the top before poaching for a Greek-inspired version with extra protein and creaminess
• ↔Stir in 100g canned chickpeas with the tomatoes to make this a more substantial vegan-friendly protein source (skip eggs)

How to Cook

1. 1

   Heat olive oil in a wide, heavy oven-safe skillet or cast-iron pan (26–28cm) over medium heat. Add onion and capsicum with a pinch of salt. Cook, stirring occasionally, until softened and the onion is translucent.

   8 min

   A wide pan is important — you need a shallow depth of sauce so the egg whites set before the yolks overcook. In a deep saucepan, the eggs will never cook evenly.

2. 2

   Add the sliced garlic and cook until fragrant, about 60 seconds. Add all the spices — cumin, smoked paprika, coriander, cayenne — and stir into the vegetables for 30 seconds to bloom. Pour in the crushed tomatoes. Add salt and sugar. Stir to combine and bring to a simmer.

   8 min

   Blooming dry spices in the oil before adding liquid releases their fat-soluble aroma compounds into the base — this step takes 30 seconds and dramatically deepens flavour.

3. 3

   Using the back of a large spoon, create 4 shallow wells in the simmering tomato sauce. Crack one egg carefully into each well, keeping the yolk intact. Season each egg with a tiny pinch of salt and pepper.

   1 min

   Cracking each egg into a small ramekin first gives you control — you can see and remove any shell fragments, and slide it gently without breaking the yolk.

4. 4

   Cover the pan tightly with a lid or foil and reduce heat to medium-low. Cook until the whites are fully opaque but the yolks are still glossy and runny. Scatter fresh parsley and coriander over the top. Take the pan directly to the table and serve with crusty bread.

   6 min

   Timing is everything here — pull the pan off heat when the whites look 90% set. The residual heat from the sauce will finish the whites perfectly while keeping the yolks soft.