Ten-Minute Shakshuka

Shakshuka is one of those dishes that looks far more impressive than it is to make. The traditional versions can run long with charred peppers and slow-cooked onions, and they're worth it on a weekend. But on a Tuesday night, this is the version I actually make.

If you have a tin of tomatoes, an onion, and a couple of eggs, dinner is about ten minutes away.

Ingredients

Instructions

1. 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.
2. Add the garlic, paprika, cumin and chilli flakes. Stir for 30 seconds until fragrant.
3. Pour in the tomatoes, season, and simmer for 3–4 minutes until thickened slightly.
4. 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.
5. 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

If you enjoyed this recipe, you'll find more of my favourite breakfast recipes in the archive, or browse the full collection.