Serves 2
25 min
Shakshuka
Recipe GLPR702572047845c2
A vibrant Middle Eastern dish of eggs gently poached in a spiced tomato sauce. Sautéed red onions, fresh chilli, and garlic create an aromatic base, layered with cherry tomatoes simmered until rich and thick. Each egg nestles into the bubbling sauce, cooking low and slow until the whites are set and the yolks remain perfectly runny. Finished with fresh coriander leaves, this vegetarian showstopper is best served with crusty bread for dipping.
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Ingredients
1 tablespoon olive oil
2 red onions, chopped
1 red chilli, deseeded and finely chopped
1 garlic clove, sliced
small bunch Small bunch fresh coriander, stalks and leaves separated and chopped
2 cans (about 28 oz total) cherry tomatoes
1 teaspoon caster sugar
4 large eggs
Directions
Heat the olive oil in a large frying pan with a lid over medium heat. Add the chopped red onions, red chilli, garlic, and coriander stalks. Cook for about 5 minutes, stirring occasionally, until the onions are softened and fragrant.
Stir in the canned cherry tomatoes and caster sugar. Allow the mixture to bubble gently for 8-10 minutes, stirring occasionally, until the sauce reduces and thickens to a rich consistency.
Using the back of a large spoon, create 4 shallow indentations in the tomato sauce, spacing them evenly around the pan. Carefully crack one egg into each indentation.
Cover the pan with the lid and reduce the heat to low. Cook for 6-8 minutes, until the egg whites are set and opaque but the yolks remain soft (reaching 160°F internal temperature for food-safe consumption). Scatter the chopped coriander leaves over the top.
Divide between serving bowls and enjoy hot with crusty bread for dipping.
