Written for one request, published for everyone
One-Pan Shakshuka with Bread
Eggs poached in a spiced pepper and tomato sauce, mopped up with crusty bread.
- Total
- 15 min
- Hands on
- 10 min
- Serves
- 2
- Method
- hob
- Cuisine
- North African
Per serving · estimated
- Energy
- 615 kcal
- Protein
- 26 g
- Fat
- 34 g
- Carbs
- 50 g
Method
Step 1 of 8
Slice the onion thinly and dice the pepper.
Onion
Red pepper
Step 2 of 8
Heat the olive oil in a wide frying pan over medium-high heat.
Olive oil
Step 3 of 8
Fry the onion and pepper until softened and glassy.
- Onion
- Red pepper
What ‘ready’ looks like Step 4 of 8
Slice the garlic, add it with the cumin, paprika and chilli flakes and stir for 30 seconds.
Garlic
Ground cumin
Smoked paprika
Chilli flakes
Step 5 of 8
Pour in the chopped tomatoes, season with salt and simmer briskly until slightly thickened.
Tin of chopped tomatoes
Salt
What ‘ready’ looks like Step 6 of 8
Make four dips in the sauce and crack an egg into each.
Eggs
Step 7 of 8
Cover the pan and cook gently until the whites are opaque and the eggs reach 71 °C.
- Eggs
Step 8 of 8
Crumble over the feta, scatter with chopped parsley and serve with the bread.
Feta
Flat-leaf parsley
Crusty bread
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.