Quick & Easy Shakshuka Recipe

Ingredients

1 onion
1 red pepper
1 yellow pepper
A handful of flat leaf parsley
1 tsp cumin seeds
1 tsp ground coriander
A pinch of saffron
400g tin of chopped tomatoes
50g baby leaf spinach
4 eggs
Toasted pitta breads, to serve

Prep: 10 mins | Cook: 25 mins

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Method

1. Peel and finely chop the onion. Set a large, deep frying pan on a medium heat and add 1 tbsp olive oil. Add the onion, season with a pinch of salt and pepper and pop a lid on the pan (use a baking tray if you don’t have a lid). Fry, stirring occasionally, for 5 mins till the onion is glossy and hasn’t picked up too much colour.

2. Meanwhile, halve the peppers and scoop out the seeds and white pith. Finely slice them. Finely chop the parsley stalks, setting the leaves aside for later.

3. Add the peppers and parsley stalks to the onion. Stir well, season with another pinch of salt and pepper, then pop the lid back on the pan. Fry the veg for 5 mins, stirring occasionally, till the peppers have softened.

4. Add the cumin seeds, ground coriander and a pinch of saffron to the veg. Cook and stir for 1 min, till the pan smells aromatic.

5. Tip the chopped tomatoes into the pan and add 100ml cold water (¼ of the can if you want to use that to measure your water). Stir well, pop the lid back on the pan and bring it up to the boil. Turn the heat down a little and simmer for 8 mins till the sauce has thickened slightly.

6. Taste the sauce and add a pinch more salt and pepper, if you think it needs it. Stir in the baby leaf spinach and cook, stirring, till it has wilted. Push the sauce to the edges and middle of the pan to make four gaps. Crack in the eggs. Pop the lid back on the pan and gently simmer for 4-8 mins till the eggs are set to you liking.

7. While the shakshuka simmers, preheat your grill to high. Place the naan breads on a baking tray and sprinkle with a little water. Slide under the grill for 1-2 mins, turning halfway through, till warmed through.

8. Spoon the shakshuka into two warm bowls and serve with the naan breads on the side, garnished with the parsley leaves.

9. Get Ahead
You can make the tomato sauce the night before you want to cook the eggs, then cool it and store in a tub in the fridge. When you’re ready to make the shakshuka, pour the sauce into a deep frying pan, pop on a lid and warm through, then follow the recipe.