Written for one request, published for everyone
Tomato and Pepper Shakshuka with Toast
Eggs poached in a spiced tomato and pepper sauce, served with grilled toast.
- Total
- 30 min
- Hands on
- 20 min
- Serves
- 4
- Method
- hob
- Cuisine
- Middle Eastern
Per serving · estimated
- Energy
- 424 kcal
- Protein
- 22 g
- Fat
- 24 g
- Carbs
- 30 g
Method
Step 1 of 9
Dice the onion and cut the pepper into thin strips.
Onion
Red bell pepper
Step 2 of 9
Heat the olive oil in a wide frying pan over medium heat.
Olive oil
Step 3 of 9
Fry the onion and pepper for 6 minutes until soft and glassy.
- Onion
- Red bell pepper
What ‘ready’ looks like Step 4 of 9
Mince the garlic and stir it in with the cumin and paprika for 1 minute.
Garlic
Ground cumin
Smoked paprika
Step 5 of 9
Pour in the chopped tomatoes, season with salt and pepper and simmer for 8 minutes until thickened.
Chopped tomatoes
Salt
Black pepper
What ‘ready’ looks like Step 6 of 9
Make eight dips in the sauce and crack an egg into each.
Eggs
Step 7 of 9
Cover the pan and cook gently for 7 minutes, until the whites are set and the eggs reach 71 °C.
- Eggs
Step 8 of 9
Meanwhile toast the bread slices under the grill until golden on both sides.
Sourdough bread
Step 9 of 9
Crumble over the feta, scatter with chopped parsley and serve with the toast.
Feta
Flat-leaf parsley- Sourdough 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.