Shakshouka

Ingredients

• 4 eggs
• 1 small onion
• 1 garlic clove
• 1 red bell pepper, 150g
• 1 small courgette, 100g
• 1 can of chopped tomatoes, 400g
• a handful of fresh coriander
• olive oil, for greasing

For Seasonings

• salt, for taste
• black pepper, for taste
• ground coriander, for taste
• ground cumin, for taste
• ground paprika, for taste
• chilli powder, for taste

Consider serving with slices of sourdough bread or toast.

Method

All ingredients ready for Shakshouka

Wash and dice the onion, bell pepper, and courgette.

Peel and finely mince the garlic clove.

Finely chop the fresh coriander.

Heat a few tablespoons of olive oil in a pan over medium-high heat until it is shimmering.

Onions and garlic frying in a pan

Fry the chopped onion and garlic in a pan over medium heat until softened.

Courgette and bell pepper added to the pan with the onions and garlic

Add the courgette and pepper and fry until tender, stirring occasionally.

Fried onions, garlic, courgette, and bell pepper in a pan

Taste and season with the spices.

Chopped tomatoes added to a pan with the onion, garlic, courgette, and bell pepper.

Add the chopped tomatoes, bring to a boil, then reduce the heat slightly, cover, and simmer for 5 minutes.

Use a spoon to create 4 wells in the tomato sauce.

Eggs cracked into four wells in a pan

Crack an egg into each well.

Shakshouka cooking in a pan, covered with a lid

Cover with a lid and cook for about 7 minutes, or until the eggs are cooked to your liking.

Season the eggs with salt as desired.

Sprinkle with chopped coriander and serve with a slice of bread or toast.

Shakshouka is ready to serve, still in the pan