Ten-Minute Shakshuka
Soft-set eggs nestled into a spiced tomato sauce. A genuinely ten-minute version of the dish, built around tinned tomatoes.
Shakshuka tends to look far more elaborate than it actually is. Traditional versions can run long, with charred peppers and slow-cooked onions worth the wait on a lazy weekend, but this version is built for a Tuesday night.
With a tin of tomatoes, an onion, and a couple of eggs on hand, dinner is roughly ten minutes away.
Ingredients
- 1 tablespoon olive oil
- ½ small onion, finely chopped
- 2 garlic cloves, sliced
- 1 teaspoon sweet paprika
- ½ teaspoon ground cumin
- Pinch of chilli flakes
- 1 × 400g (14 oz) tin chopped tomatoes
- 4 large eggs
- Salt and black pepper
- Crumbled feta and fresh parsley, to serve
- Toasted sourdough, for dipping
Instructions
- Heat the oil in a medium skillet over medium-high. Add the onion with a pinch of salt and cook for 2 minutes, stirring, until softened.
- Add the garlic, paprika, cumin and chilli flakes. Stir for 30 seconds until fragrant.
- Pour in the tomatoes, season, and simmer for 3–4 minutes until thickened slightly.
- Make four little wells in the sauce and crack an egg into each. Cover and cook for 3–4 minutes for soft yolks, longer if you prefer them firm.
- Top with feta, parsley and plenty of black pepper. Serve straight from the pan with sourdough.
Cooking tips
- A lid is essential — it cooks the tops of the eggs without drying out the sauce.
- Stale bread is better here than fresh — it holds up to the sauce.
- Leftover sauce (without eggs) freezes beautifully for a second round.
More like this
For more from this section, browse our breakfast recipes or the full collection.
You might also like
Fluffy Buttermilk Pancakes
Tall, tender pancakes with a buttery crust and a soft, fluffy middle. The resting step is the small detail that changes everything.
Weeknight Tomato Pasta
A dependable option for nights with no plan and no patience. Six ingredients, twenty minutes, a sauce that clings properly.
Garlic Butter Shrimp
Plump, juicy shrimp in a glossy garlic-butter sauce. Fifteen minutes from fridge to table, with a sauce that begs for bread.