Shakshuka is a classic North African and Middle Eastern dish and one that’s eaten for breakfast or any meal of the day. Shakshuka means “a mixture” and the traditional version uses tomatoes, onions and spices with eggs poached on top.
Heat the olive oil in a large sauté pan over a medium heat. Add the bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
Add the garlic and spices and cook for 1 minute.
Pour the can of tomatoes and juice into the pan and break down the tomatoes using a wooden spoon. Season with salt and pepper and bring the sauce to a simmer.
Use your wooden spoon to make small wells in the sauce and crack 1 egg into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are cooked to your liking.
Garnish with the coriander and parsley then top with some crumbled feta cheese (if desired).
1 medium brown onion (diced)
1 red bell pepper (seeded and diced)
4 garlic cloves (finely chopped)
2 tsp paprika
1/4 tsp cumin
1 can of plum tomatoes
6 large eggs
Salt and pepper (to taste)
1 small bunch of fresh corriander (chopped)
1 small bunch of fresh parsley (chopped)
Feta cheese (optional)