Weekend cooking
Easy shakshuka: eggs in tomato & pepper sauce
A relaxed brunch for two, made in one pan. Softened peppers, warming spices and eggs cooked in a rich tomato sauce, with bread for dipping.
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A slower breakfast worth making time for
Shakshuka brings eggs and a spiced tomato sauce together in a single pan. This version uses everyday supermarket ingredients and keeps the heat gentle. It is inspired by the North African dish, with plenty of room to adjust the chilli and herbs to your taste.
The sauce does most of the work. Let the onion and pepper soften properly before adding tomatoes, then reduce the sauce so the eggs sit in little wells rather than floating in liquid.
Choose the right pan
A medium frying pan around 24cm wide with a lid suits this recipe for two. A much larger pan spreads the sauce thinly and can dry it out before the eggs cook. If you do not have a lid, use an oven-safe pan and finish in the oven, allowing extra time and checking the eggs carefully.
Crack each egg into a small cup before sliding it into a well. This makes it easier to avoid broken yolks and to remove any pieces of shell.
Serve it as brunch or supper
Warm bread is ideal for scooping up the sauce. Add cucumber, sliced avocado or a bowl of plain yoghurt on the side if you want a larger spread. The same pan also makes a good light supper when you have eggs and a tin of tomatoes but little else in the fridge.
For a table of four, double the sauce in a larger pan and allow space for the eggs. The cooking time will depend on pan size and how many eggs you add, so use the set whites and yolks as your final check.
Flavour changes
- For a hotter pan, add chilli flakes with the cumin.
- For extra greens, wilt a handful of spinach into the sauce before adding the eggs.
- For a smoky version, replace sweet paprika with smoked paprika.
- For a heartier supper, stir drained cooked chickpeas into the reduced sauce, heat through, then add the eggs.
Make the sauce in advance
Prepare the tomato and pepper sauce on its own and follow the storage guide. Heat it thoroughly before adding fresh eggs. That leaves only the final egg cooking to do at breakfast.
Use the recipe's fully set egg finish when serving a mixed group. It keeps the instructions straightforward and avoids guessing which eggs or cooking preferences suit each guest.
Let's cook
Easy shakshuka: eggs in tomato & pepper sauce
Times are a guide; check that your food is cooked through.
Ingredients
Method
- Heat the oil in a medium frying pan over a medium heat. Add the onion and pepper and cook for 8–10 minutes, stirring, until softened.
- Add the garlic, cumin, paprika and tomato purée. Stir for 1 minute.
- Pour in the tomatoes and 50ml water. Simmer uncovered for 10–12 minutes until the sauce is thick enough to hold a small well. Season to taste.
- Make four wells in the sauce. Crack the eggs into a cup one at a time and slide one into each well.
- Cover, reduce the heat to low and cook for about 7–10 minutes, or longer as needed, until both the whites and yolks are set. Check that the sauce does not catch; add a little water at the edge if necessary.
- Scatter over the herbs and bring the pan to the table with bread. Use a heatproof mat and take care with the hot pan.
Allergen notes: Egg; wheat in standard bread. Always check product labels and substitutions.
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