* Percent Daily Values are based on a 2000 calorie diet.
Shakshuka breakfast eggs
You’ll never want boring fried eggs again.
Cook Time30 minutesmins
Course: Breakfast, Brunch
Cuisine: North African
Servings: 2
Calories: 349kcal
Author: Tom Kerridge
Equipment
Medium non-stick frying pan (that has a lid)
Ingredients
1tsplight olive oil
1red onionfinely slice
1large red peppercored, deseeded and diced
1large green peppercored, deseeded and diced
4garlic clovesfinely sliced
1tspground cumin
1/2tspground cinnamon
2tsphot smoked paprika
a pinch of flaky sea salt
800gchopped tomatoes
4medium free-range eggs
50ghalf-fat feta
a handful of coriander leavesroughly chopped
freshly ground black pepper
Method
Heat the oil in a medium non-stick frying pan (that has a lid) over a high heat. Add the onion and cook for two minutes, then add the peppers and garlic and cook for a further four minutes. If the veg begin to stick, add a splash of water to the pan.
Stir in the cumin, cinnamon, paprika and salt and cook, stirring, for about 30 seconds, until the spices become fragrant. Tip in the tinned tomatoes, stir to combine and lower the heat. Simmer for 10–15 minutes until the sauce thickens slightly.
Make four small wells in the tomato sauce for your eggs. Crack an egg into each well and place a lid on top of the frying pan. Leave the eggs to cook for five minutes or until the whites are just set.
Crumble the feta over the surface and finish with the chopped coriander and a grinding of pepper. Serve straight from the pan.