Looking to mix things up in the kitchen? This delicious Shakshuka recipe uses cupboard staples, is loaded with veggies and super quick and easy. Perfect for dunking your favourite Vogel’s bread.
Serves 2 adults and 2 children
3 tbsp olive oil
1 large onion, finely chopped
1 red pepper, quartered and sliced
1 yellow pepper, quartered and sliced
3 garlic cloves, crushed
1 tsp smoked paprika
½ tsp ground cumin
½ tsp ground coriander
2 x 400 g tinned tomatoes, chopped
6 large eggs
butter for spreading
2 tbsp flat leaf parsley, chopped
- Heat the olive oil in a large lidded cast iron frying pan. Fry the onion and peppers over a medium heat for 15 minutes or until soft and sweet.
- Add the garlic and spices and stir over a low heat for 2 minutes.
- Add the chopped tomatoes and simmer for 30 minutes, stirring occasionally. Season to taste.
- Make six hollows in the sauce and break an egg into each one. Cover the pan and cook over a very low heat for 10 minutes or until the whites have set, but the yolks are still runny.
- While the eggs are cooking, toast the bread to your liking and butter generously.
- Sprinkle the shakshuka with parsley and serve immediately with plenty of toast on the side for dipping and scooping.