Quick and easy Shakshuka
Ready to blow some minds? This shakshuka is ridiculously easy to make, but also packs a huge punch of spicy, tomato-ey flavour that will have you feeling like a fancy TV chef (without a film crew watching you eat).
Ingredients
- 650-700g good quality passata
- 100g jarred grilled peppers with 1 tbsp of oil from the jar
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 tsp cumin
- 1⁄2 tsp chili flake
- 1 tsp smoked paprika
- Salt (optional: try using a vegetable stock cube instead for more flavour!)
- 6-8 Good Yolk Co 700g eggs
- 2 tbsp fresh parsley, chopped and divided
Method
Step 1
In a large pan over medium heat, cook the peppers and onion until the onion is translucent, then add garlic and continue to cook for 1 more minute. Stir in the cumin, chili flake, and smoked paprika and continuously stir until fragrant (less than a minute).
Step 2
Pour in the passata, half of the parsley, and salt/stock. Simmer for 10-20 minutes or until slightly thickened.
Step 3
Using a spatula or spoon, create a divot in the sauce and crack the egg in its place. Repeat this for as many eggs as you wish to cook.
Step 4
Sprinkle eggs with a touch of salt, then cover and let cook for 6-10 minutes or until whites are set and no longer clear.
Step 5
Sprinkle the top with the remaining parsley and serve with bread.