Shakshuka

The story

Shakshuka is loved across North Africa and the Middle East, and is often linked to Tunisia. Today it's a favorite breakfast and brunch dish from Tel Aviv to Tunis and far beyond.

It's a one-pan meal: a rich sauce of tomatoes, peppers, onion and warm spices like cumin and paprika, with eggs cooked right in it. Bread for dipping is part of the experience.

What it gives you

Approximate, per serving of the recipe below.

Easy home version

Ingredients (serves 2)

• 2 tbsp olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 garlic cloves, sliced
• 1 tsp ground cumin, 1 tsp paprika, pinch of chili flakes
• 1 can (400 g / 14 oz) crushed tomatoes
• Salt and pepper
• 4 eggs
• Fresh parsley or cilantro, and bread to serve

Steps

1. Heat the olive oil in a wide pan. Cook the onion and pepper for 8 to 10 minutes until soft.
2. Add garlic and spices and stir for 1 minute until fragrant.
3. Pour in the tomatoes, season with salt and pepper, and simmer 8 to 10 minutes until slightly thickened.
4. Make 4 small wells in the sauce and crack an egg into each. Cover and cook on low for 5 to 8 minutes, until the whites are set and the yolks are as runny as you like.
5. Sprinkle with herbs and serve straight from the pan with bread.

Make it your way

• More greens: wilt spinach into the sauce before adding eggs.
• Creamy: crumble feta on top.
• Heartier: add a can of chickpeas to the sauce.

Cousins around the world