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  • Writer's pictureSuzanne Sng

Simple shakshuka

Updated: May 23, 2020

We always have tinned tomatoes and frozen chillis on standby for this dinner staple. Add chickpeas or chorizo for extra protein.

Serves 4


  • 1/4 cup olive oil

  • 5 chillis (use your discretion, depending on how hot they are and your tolerance level)

  • 5 small red onions or 1 yellow onion, chopped

  • 8 cloves garlic, crushed then sliced

  • 1 teaspoon ground cumin

  • 1 tablespoon paprika

  • 1/2 tablespoon cayenne

  • 800 grams canned whole peeled tomatoes, undrained

  • Salt, to taste

  • 6 eggs

  • 1/2 cup feta cheese, crumbled

  • 1 tablespoon chopped flat-leaf parsley

  • Warm pitas, for serving

Heat oil in a 12-inch skillet over medium-high heat. Add chillis and onions, stirring occasionally, until soft and golden brown, about 6 minutes.

Add garlic, cumin, cayenne and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Add tomatoes and their liquid along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs into individual cups for easy pouring. Using a ladle, make an indent in the sauce before gently pouring each egg in.

Cover skillet and cook until yolks are just set, about 5 minutes.

In the meantime, warm pitas in oven or toaster.

Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk.

Try not to break the yolks when scooping up the eggs and sauce to serve.

Sprinkle shakshuka with feta and parsley and serve with pitas.

Recipe adapted from Smitten Kitchen.

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