EgyptianMain course
Shakshuka
Shakshuka is a saucy dish of eggs poached directly in a spiced tomato base. This version builds its foundation with red onions, chili, garlic, and coriander stalks, simmered until soft. Cherry tomatoes and a touch of sugar then create a rich, thick sauce. Once the base is ready, crack eggs right into it, cover, and let them gently cook until set to your liking. Finish with fresh coriander and feta, then serve with crusty bread for dipping.
Method
2 steps · 15 min total
- 01
Cook the Base
Heat the olive oil in a frying pan that has a lid. Add the red onions, red chili, garlic, and coriander stalks, then soften them for about 5 minutes until they're tender. You want them just translucent, not browned.
Stir in the cherry tomatoes and caster sugar. Let the sauce bubble for 8-10 minutes, stirring occasionally, until it has visibly thickened. This base can be frozen for up to 1 month, if you want to make it ahead.
