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Shakshuka in a pan

Shakshuka

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A star rating of 4.6 out of 5.110 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Make our easy shakshuka for a comforting brunch. Vary this dish by flavouring the simple tomato sauce with whatever you have to hand - curry powder, pesto or fresh herbs

  • Freezable (The sauce can be frozen for one month)
  • Gluten-free
  • Nut-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal340
fat20g
saturates5g
carbs21g
sugars17g
fibre0g
protein21g
low insalt1.25g
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Ingredients

  • 1 tbsp olive oil
  • 2 red onions, chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, sliced
  • small bunch coriander stalks and leaves chopped separately
  • 2 cans cherry tomatoes
  • 1 tsp caster sugar
  • 4 eggs

Method

  • STEP 1

    Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.

  • STEP 2

    Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.

Goes well with

Recipe from Good Food magazine, October 2008

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Overall rating

A star rating of 4.6 out of 5.110 ratings
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