Smoky Pepper Shakshuka for Two

Eggs gently cooked in a thick tomato and red pepper sauce with smoked paprika and cumin.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 400 g canned chopped tomatoes
• ¼ tsp fine salt
• 4 large eggs
• 2 tbsp chopped parsley
• Bread, to serve

Method

1. Heat the oil in a lidded 24 cm skillet over medium heat. Cook the onion and pepper for 8–10 minutes, stirring, until softened.
2. Add the garlic, cumin and paprika and stir for 30 seconds. Pour in the tomatoes and salt.
3. Simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens enough to hold a shallow well. Lower the heat if it splatters.
4. Make four wells with a spoon. Crack each egg into a small cup, then slide it into a well. Cover and cook gently for 6–9 minutes, until both whites and yolks are firm. Cooking time varies with the pan and eggs.
5. Sprinkle with parsley and serve from the skillet with bread. Use pasteurized eggs if following a different preparation that leaves eggs undercooked.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.