Shakshuka

In the sun-drenched kitchens of North Africa and the Levant, shakshuka emerges as a masterpiece of rustic elegance, where vine-ripened tomatoes are slowly simmered with herbaceous spices until they achieve a velvety, aromatic base that cradles perfectly poached eggs. This artisanal comfort dish invites you to savor the harmonious marriage of smoky paprika, earthy cumin, and fresh herbs that infuse each spoonful with the warmth of Mediterranean mornings. A gentle drizzle of golden olive oil crowns this vibrant tapestry, transforming humble harvest ingredients into a symphony of flavors that speaks to centuries of culinary tradition.

Ingredients

• 400g ripe tomatoes, crushed
• 2 red bell peppers, diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp chilli flakes
• 6 eggs
• 50g feta cheese, crumbled
• Fresh coriander, chopped
• 2 tbsp olive oil

Method

1. Heat olive oil in a large skillet over medium heat
2. Sauté the diced onion and bell peppers until softened, about 8 minutes
3. Add the garlic, cumin, paprika, and chilli flakes and stir for one minute
4. Pour in the crushed tomatoes, season with salt and pepper, and simmer for 15 minutes
5. Create small wells in the sauce and crack an egg into each one
6. Cover and cook on low heat for 5-7 minutes until egg whites are set but yolks remain runny
7. Crumble feta over the top, garnish with fresh coriander, and drizzle with olive oil

Tips

Serve straight from the skillet with warm crusty bread for dipping