Easy Shakshuka
Easy shakshuka with eggs poached in a rich, spiced tomato sauce, topped with fresh chillies and herbs.
Servings 4
Calories 194kcal
Ingredients
- 1 onion finely chopped
- 4 garlic cloves crushed
- 28 oz/800g chopped tomatoes
- 2 tsp tomato paste
- 1 cup beef/vegetable stock
- 5 fresh thyme sprigs
- 1 sprig fresh rosemary
- 2 tsp sugar
- salt and black pepper to taste
- 8 eggs
To finish
- handful of fresh herbs (dill, parsley, chives) to serve
- thinly sliced chillies to serve
- Crusty bread to serve
Instructions
- Use your largest skillet, frying pan or braised and set it over medium-high heat.
- Add a splash of oil to the pan you used for the meatballs then fry the onion and garlic until soft and fragrant. Add the chopped tomatoes, tomato paste, beef stock, herbs, sugar and seasoning and allow to simmer, uncovered, for approximately 10 minutes or until the sauce has reduced by a quarter.
- Use the back of a spoon to create 4 to 6 shallow wells in the sauce.
- Crack one egg into each well. Season each egg with a pinch of salt and pepper.
- Reduce heat to medium-low. Cover and cook for 5 to 8 minutes until the whites are set and the yolks are still jiggly.
- Remove from heat. Top generously with sliced fresh chillies, chives, parsley and dill. Serve immediately with warm crusty bread.
Nutrition
Calories: 194kcal | Carbohydrates: 16g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 553mg | Potassium: 696mg | Fiber: 3g | Sugar: 9g | Vitamin A: 813IU | Vitamin C: 24mg | Calcium: 134mg | Iron: 4mg
