Levantine cuisine · Breakfast & Eggs

Shakshuka

Eggs poached in a spiced tomato-pepper sauce – the Middle East's cult breakfast, straight from the pan.

Ingredients · for 2 servings

• 4 eggs
• 1 can chopped tomatoes (400 g)
• 2 red bell peppers
• 1 onion
• 3 garlic cloves
• 1 tsp cumin
• 1 tsp paprika powder (sweet)
• 1/2 tsp chili flakes
• 3 tbsp olive oil
• Salt, pepper
• 1/2 bunch parsley

Instructions

1. Cut the onion and bell peppers into strips and fry in olive oil for 8–10 min until soft.
2. Add the chopped garlic, cumin, paprika powder and chili and fry together for 1 min.
3. Stir in the tomatoes, season with salt and pepper, and simmer the sauce uncovered for 10 min, until it thickens.
4. Press 4 wells into the sauce with a spoon and slide an egg into each one.
5. Cover and let the eggs set for 5–8 min – the yolks should still be creamy.
6. Sprinkle with parsley and serve straight from the pan with flatbread.