This quick and easy shakshuka recipe will be a family favourite in no time.
1 tbsp olive oil
1 brown onion, finely diced
2 garlic cloves, crushed
1 red capsicum, finely sliced
2 chillies, finely diced
2 400g tins of crushed tomatoes or passata
1 tsp sweet paprika
1 tsp ground cumin
½ tsp brown sugar
1 small handful parsley
Crusty bread to serve
- Heat the oil in a medium heavy-based frying pan over medium-high heat. Add the onion, garlic, capsicum and chilli. Cook for 3–5 minutes until tender and slightly caramelised.
- Add the canned tomatoes, paprika and cumin and cook for 1 minute or until fragrant. Add the sugar, stir to combine. Reduce the heat to medium-low and cook for 15–20 minutes.
- Create a small well and crack the eggs one by one into the tomato mixture in the pan.
- Reduce the heat to low and cook for 5 minutes or until the eggs are cooked the way you like. Sprinkle over parsley, season with salt and pepper and serve with your crusty bread.