Easy Shakshuka Recipe

This Shakshuka recipe is so simple as it can all be made in one pan! It is the perfect for impressing friends or loading in lots of vegetables.

Ingredients:

• 2 tablespoons olive oil

• 1 large onion, diced

• 4 cloves garlic, minced

• 2 teaspoons paprika

• 2 teaspoons ground cumin

• 2 teaspoons ground coriander

• 1 teaspoon chili powder (adjust to taste)

• 2 cans (14 ounces each) diced tomatoes

• 1 can (7 ounces) roasted red peppers, drained and chopped

• Salt and pepper to taste

• 4 large eggs

• Fresh parsley or cilantro, chopped (for garnish)

• Crumbled feta cheese (optional, for garnish)

Method:

1. Heat olive oil in a large pan over medium heat. Add diced onions and cook until they become soft and translucent, about 5 minutes.

2. Add minced garlic to the skillet and cook for an additional minute, until fragrant.

3. Stir in paprika, cumin, coriander, and chilli powder. Cook for another minute to allow the spices to release their flavours.

4. Pour in the diced tomatoes and chopped red peppers. Stir well to combine all the ingredients. Allow the mixture to simmer for about 10-15 minutes, or until the sauce thickens slightly. Season with salt and pepper to taste.

5. Using the back of a spoon, make four small wells in the tomato-pepper mixture. Crack one egg into each well. Season the eggs with a little salt and pepper.

6. Cover the skillet and let the eggs cook in the tomato-pepper mixture until the whites are set but the yolks are still runny, about 5-7 minutes. If you prefer firmer yolks, cook them a bit longer.

7. Once the eggs are cooked to your liking, remove the skillet from heat. Garnish with chopped parsley, and crumbled feta cheese if desired.

8. Serve the shakshuka directly from the pan, with crusty bread or pitta on the side for dipping into the flavourful sauce.