Written for one request, published for everyone
One-Pan Tomato and Pepper Shakshuka
Eggs simmered in a spiced tomato and pepper sauce with crumbled feta.
- Total
- 15 min
- Hands on
- 15 min
- Serves
- 2
- Method
- hob
- Cuisine
- Middle Eastern
Per serving · estimated
- Energy
- 430 kcal
- Protein
- 21 g
- Fat
- 30 g
- Carbs
- 19 g
Method
Step 1 of 9
Dice the onion.
Onion
Step 2 of 9
Deseed the pepper and cut it into thin strips.
Red pepper
Step 3 of 9
Mince the garlic.
Garlic
Step 4 of 9
Heat the olive oil in a wide frying pan over medium-high heat and fry the onion and pepper for 4 minutes until softened.
Olive oil- Onion
- Red pepper
Step 5 of 9
Stir in the garlic, cumin and smoked paprika and cook for 30 seconds.
- Garlic
Ground cumin
Smoked paprika
What ‘ready’ looks like Step 6 of 9
Pour in the chopped tomatoes, season with salt and pepper and simmer for 4 minutes until thickened.
Chopped tomatoes
Salt
Black pepper
What ‘ready’ looks like Step 7 of 9
Make four wells in the sauce and crack an egg into each.
Eggs
Step 8 of 9
Cover the pan and cook over low heat for 5 minutes, until the whites are opaque and the eggs reach 71 °C.
- Eggs
Step 9 of 9
Crumble the feta over the top and scatter with torn parsley.
Feta
Flat-leaf parsley
This page is the answer, unchanged
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.