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    Simple shakshuka

    Shakshuka is a popular Middle Eastern dish of eggs cooked in a rich spicy tomato sauce and is most often served for breakfast or brunch. Our shakshuka sauce is made with cumin, coriander and a good kick of chilli – a fantastic base for this delicious recipe.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    1 tbsp extra virgin olive oil
    1 Waitrose Duchy Organic red or yellow pepper, seeded and sliced
    1 onion, thinly sliced
    400g pouch Cooks' Ingredients Shakshuka Sauce
    4 No.1 Longstock Gold Eggs
    50g feta, crumbled
    2 tbsp flat parsley, roughly chopped
    ½ tsp Cooks' Ingredients Simple Sumac
    200g pack 2 handstretched flatbreads, warmed, to serve


    1. Preheat the oven to 200˚C, gas mark 6. Warm the oil in a small ovenproof frying pan over a low heat. Add the pepper and onion and cook gently for 10 minutes until softened.

    2. Stir in the shakshuka sauce and bring to a gentle simmer. Make 4 dips in the sauce with a large spoon. Crack an egg into each dip.

    3. Transfer the pan to the oven and bake for 6-7 minutes, or until the egg whites are set and the yolks are cooked to your liking. Scatter over the feta, parsley and sumac and serve with warm flatbreads.


    Cook's tip

    If preferred, try poaching the eggs rather than baking – just cover with a lid and continue to cook gently until set.

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