Breakfast Shakshuka
Originating from the Middle East, this one-pan wonder Shakshuka features poached eggs cooked in a luscious tomato and bell pepper sauce, infused with aromatic spices like cumin and paprika. A hearty and flavourful dish, perfect for breakfast, brunch, or a satisfying dinner.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 small anchovies minced
- 1 tbsp tomato paste
- 1 red pepper diced
- 2x 400g tins whole peeled tomatoes crushed
- ¼ tsp /5-6 sprigs fresh thyme
- ½ tsp paprika
- 8 fresh large eggs (2 eggs per person, but add more as needed)
- 1 tbsp flat-leaf parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the onions, garlic, and anchovies in a large saucepan with olive oil. Cook until soft and slightly brown.
- Add the tomato paste and pepper and cook until soft.
- Add the tinned tomatoes, thyme, paprika, salt, and pepper and cook for 8-10 minutes.
- Spread the mixture evenly throughout the pan and make 8 wells in the sauce with a wooden spoon. Crack the eggs into the well in the sauce. Top the eggs with salt and pepper and allow to cook on medium heat until cooked to desired firmness.
- Sprinkle with chopped parsley and serve with freshly toasted bread.