Brunch, North African
Shakshuka for Two
Eggs poached in spiced tomato and pepper sauce, served from the pan.
- Total
- 30 min
- Hands-on
- 15 min
- Skill
- Easy
- Serves
- 2
- Cost for two
- about $7
Shakshuka is the brunch that makes a slow weekend morning feel special. A quick sauce of peppers, onions, cumin and tomatoes simmers until thick, then eggs poach gently in little wells. You serve it straight from the skillet with warm bread.
Video by Ottolenghi, embedded from YouTube. Their method may differ slightly from ours.
Ingredients
Method
Heat the oil in a 25 cm (10 in) skillet over medium heat. Cook the onion and pepper for 6–8 minutes until soft.
Add the garlic and spices for 1 minute until fragrant.
Add the tomatoes (crush whole ones with your hands) and salt. Simmer 8–10 minutes until thick enough that a spoon dragged through leaves a trail.
Make four wells with a spoon and crack an egg into each. Season the eggs, cover and cook on low for 5–7 minutes until the whites are set and the yolks still runny.
Scatter with feta and herbs and serve from the pan with warm bread.
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Tips
- Crack each egg into a small cup first so a broken yolk doesn't land in the sauce.
- Pull it when the whites are just set; it keeps cooking off the heat.
Make ahead
Make the sauce the night before. Reheat until bubbling and add the eggs.
Plating
Bring the pan to the table on a board with a bowl of yogurt and a towel-wrapped stack of warm bread.
What to drink
Wine: A mimosa or a dry rosé for a late brunch.
Zero-proof: Fresh orange juice topped with sparkling water.
Questions
Can I make it spicier?
Add a sliced chili with the onions or a spoon of harissa to the sauce.