Shakshuka
A vibrant, spicy shakshuka of simmered tomatoes and chillies topped with gently poached eggs and fresh coriander — perfect for a cozy brunch served with crusty bread.
Servings
4
Difficulty
Easy
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Ingredients
main
- 1 tbsp olive oil
- 2 pcs red onion
- 1 pcs red chilli
- 1 pcs garlic clove
- coriander (stalks for cooking)
- 800 g cherry tomatoes
- 1 tbsp caster sugar
- 4 pcs egg
- feta (for sprinkling)
- coriander (leaves)
Directions
- Heat the oil in a lidded frying pan then soften the onions, chilli, garlic and coriander stalks for 5 minutes until soft.
- Stir in the tomatoes and sugar and simmer for 8 to 10 minutes until thick.
- Using the back of a large spoon make 4 dips in the sauce and crack an egg into each dip.
- Cover the pan and cook over low heat for 6 to 8 minutes until eggs are cooked to your liking.
- Scatter with coriander leaves and sprinkle with feta, then serve with crusty bread.