Shakshuka

Shakshuka

By
From
The Natural Cook
Serves
2
Photographer
Laura Edwards

The best breakfast, a healthy yet hearty replacement for the full English. We serve it in huge pans from my festival café, with hundreds of eggs poaching in the rich tomato sauce.

Ingredients

Quantity Ingredient
300g Passata
1 red onion, thinly sliced
1/2 teaspoon ground cumin
1 teaspoon sweet paprika
glug light olive oil
1 mild green chilli, sliced on the diagonal, (optional)
2 garlic cloves, roughly chopped
4 eggs
3 sprigs parsley, roughly chopped
or 3 sprigs coriander, roughly chopped

Method

  1. Gently fry the onion with the cumin and paprika in the light olive oil, adding a pinch of salt and half the chilli, if using, for 10 minutes, until soft. Add the garlic and fry for a further five minutes.
  2. Add the passata and simmer for 10 minutes. If the sauce becomes too dry, add a little water.
  3. When you’re ready to eat, make four hollows in the sauce and crack in the eggs. Cover with a lid and simmer for five minutes for soft yolks and 10 minutes for hard-cooked eggs. Serve, sprinkled with the herbs and a little pepper, on your favourite toast, or with bread. Sprinkle with the rest of the chilli, if you like.

Storage

  • The shakshuka will keep well in a sealed container in the fridge for four days.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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