Red pepper shakshuka

Name: Red pepper shakshuka
Cook time: 29 min
Total time: 29 min
Yield: 4
Cuisine: Oriente Medio
Ingredients: 6 u Egg; 1 u Onion; 3 cloves Garlic; Salt; 2 teaspoons Paprika; 3 tablespoons Extra Virgin Olive Oil; 2 u Red Pepper; 1 teaspoon Ground Cumin; 1 handful Parsley; 100 g Feta; 1 teaspoon Harissa Spice; 800 g Chopped Tomatoes

Shakshuka de pimientos

Easy

Contains allergens

Huevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 29 min
Servings: 4

Summary

Eggs poached in a spiced tomato and red pepper sauce with cumin and paprika, finished with feta and parsley. It goes to the table in the pan and is eaten by dipping bread.

Ingredients

4 servings

Add to Bring!

6 u Egg
1 u Onion (chopped)
3 cloves Garlic (sliced)
Salt (to taste)
2 teaspoons Paprika (sweet or smoked)
3 tablespoons Extra Virgin Olive Oil
2 u Red Pepper (in strips)
1 teaspoon Ground Cumin
1 handful Parsley (or coriander, chopped)
100 g Feta (crumbled)
1 teaspoon Harissa Spice (or chilli, to taste)
800 g Chopped Tomatoes (tinned)

Instructions

Heat the oil in a wide, deep frying pan and soften the onion and pepper over medium heat until tender.
10 min
Add the garlic, cumin, paprika and harissa and fry for a minute. Add the tomatoes, season with salt and cook until the sauce thickens.
12 min
Make six hollows in the sauce with a spoon and crack an egg into each. Lightly salt the eggs.
Cover the pan and cook over low heat until the whites are set and the yolks still runny.
7 min
Scatter the feta and parsley over the top and serve in the pan, with bread.

Notes

It is hugely popular in Israel, Tunisia and across the Maghreb. The sauce can be made ahead and kept for three days in the fridge: just reheat it and poach the eggs to order. Without the feta it suits people who avoid dairy. Harissa gives a deeper heat than chilli.