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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.
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.
If preferred, try poaching the eggs rather than baking – just cover with a lid and continue to cook gently until set.
Typical values per serving:
This recipe was first published in May 2021.