House recipe
🍅 Harissa shakshuka
A one-pan breakfast of soft eggs nestled in a smoky pepper and tomato sauce with a gentle harissa kick.
Allergens. Contains: Eggs. May contain, depending on the brands you buy: none listed.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 4 eggs
- 400 g tin chopped tomatoes (tinned)
- 2 bell pepper, red, sliced
- 1 onion, sliced
- 3 cloves garlic, sliced
- 1–2 tsp harissa paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- pinch sugar
- 2 tbsp olive oil
- small handful fresh coriander, chopped
- Salt, to taste
- Black pepper, to taste
Method
- Heat the oil in a deep frying pan with a lid. Cook the onion and peppers over medium heat for 10 minutes until soft and sweet.
- Add the garlic, cumin, smoked paprika and harissa and stir for a minute until fragrant.
- Pour in the tomatoes with the sugar and some salt and pepper. Simmer for 10 minutes until thick enough to hold a hollow.
- Make four hollows with a spoon and crack an egg into each. Season the eggs lightly.
- Cover and cook on low for 5–7 minutes, until the whites are set but the yolks are still runny.
- Scatter over the coriander and bring the pan to the table.