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Clean recipe · bbc.co.uk

Shakshuka

Shakshuka is an incredibly easy baked egg recipe that works just as well for brunch as it does for dinner. Smoky, sweet peppers combine with rich, creamy eggs and tangy yoghurt and salty feta for a completely moreish dish. Each serving provides 462 kcal, 26g protein, 28g carbohydrates (of which 25g sugars), 25g fat (of which 8g saturates), 8.5g fibre and 1.4g salt.

Original recipe: bbc.co.uk

Yield:
4 servings
Prep:
30 min
Cook:
30 min
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Shakshuka

Ingredients

  1. 3 tbsp olive oil
  2. 2 large onions, thinly sliced
  3. 4 peppers, preferably mixed colours, cut into long slices
  4. 4 garlic cloves, finely chopped
  5. ½ tsp cumin seeds
  6. ½ tsp caraway seeds
  7. ½ tsp cayenne pepper
  8. 1 tbsp tomato or red pepper purée
  9. 2 x 400g tins tomatoes
  10. 1 small bunch fresh coriander, roughly chopped
  11. 1 small bunch fresh parsley, roughly chopped
  12. 8 free-range eggs
  13. 85g/3oz feta, crumbled
  14. 8 tbsp thick natural yoghurt or labneh
  15. salt and freshly ground black pepper

Instructions

  1. Heat the olive oil in a large, lidded frying pan or sauté pan (use the widest pan you have). Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened.
  2. Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin and caraway seeds and the cayenne pepper.
  3. Stir in the tomato or red pepper purée and cook for a couple more minutes until the oil in the paste starts to separate. Add the tomatoes with a splash of water.
  4. Simmer for 10 minutes, uncovered, until the volume of liquid has reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture – you don’t want it runny, but it mustn’t get too dry, either. It should have a saucy consistency, add another splash of water if necessary. Stir in the herbs.
  5. Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cover and cook for 5–8 more minutes or until the whites are just set and the yolks are still runny.
  6. Sprinkle over the crumbled feta. Serve with yoghurt or labneh on the side.