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Middle easternVegetarian
Shakshuka
Eggs gently poached in a spiced tomato and pepper sauce. One pan, ready in half an hour.
10
Prep min
25
Cook min
2
Serves
Easy
Level
Photo: amirali mirhashemian / Unsplash
Cooking steps
1
Medium heat
Heat the olive oil in a wide frying pan.
the oil shimmers
2
Soften onion and pepper: 8 minMedium heat
Add the onion and pepper and cook, stirring now and then.
the onion is soft and translucent
3
Toast spices: 1 minMedium heat
Stir in the garlic, cumin and paprika and cook briefly.
fragrant
Keep stirring so the spices do not burn.
4
Simmer sauce: 10 minMedium heat
Add the tomatoes, season and simmer, stirring now and then.
the sauce is thick enough to hold a hollow
5
Low heat
Make four hollows in the sauce with a spoon and crack an egg into each.
6
Cook eggs: 7 minLow heat
Cover and cook gently.
the whites are fully set and the yolks are as firm as you like
For fully firm yolks, cook a few minutes longer.
7
Scatter over the feta and parsley and serve from the pan.
Serve straight from the pan while the yolks are hot.
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