North African Inspired
Easy Shakshuka
Eggs poached in spiced tomato and pepper sauce
A simple North African-inspired shakshuka with sweet peppers, warming spice and eggs cooked in tomato sauce.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of North African Inspired cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
Ingredient notes & swaps
- Use yellow pepper in place of red.
- Fresh coriander can replace parsley.
The recipe
Easy Shakshuka
Ingredients
Sauce
Eggs
To serve
Method
- 1
Warm the olive oil and cook the pepper and onion until softened and lightly golden.
Set a timer: 8 minutes - 2
Stir in the garlic and cumin, then add the tomatoes and simmer until thickened.
Set a timer: 8 minutes - 3
Make four wells in the sauce, crack in the eggs, cover and cook until the whites are set.
Set a timer: 5 minutes - 4
Scatter over the parsley and serve immediately with bread or a fresh salad.
Shakshuka has North African roots and many regional variations. This streamlined version keeps the focus on peppers, tomato, warm spice and softly cooked eggs.
Storage
The tomato sauce can be refrigerated for up to 3 days; add fresh eggs when serving.
Freezing
Freeze the tomato sauce without the eggs for up to 2 months.
Reheating
Reheat the sauce until piping hot, then cook fresh eggs in it.
Keep cooking
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