Shakshuka

Shakshuka is one of the most brilliant breakfasts I know — eggs poached in a spiced tomato and capsicum sauce, eaten straight from the pan with warm bread for mopping. It's popular across North Africa and the Middle East and it has been popular in my house since the first time I made it, which tells you something about its universal appeal.

The sauce is flexible and forgiving. Some versions are simple with just tomatoes and spice; others include capsicum, onion, preserved lemon, harissa, or feta crumbled over the top. My version falls somewhere in the middle — enough vegetable in there to feel substantial, but not so elaborate that it becomes a project.

The eggs are the tricky bit: you want the whites set and the yolks still runny, which requires watching the pan and pulling it off the heat at the right moment. Cover with a lid when the eggs go in and check at 5 minutes. Every stove and pan is different, so trust your eyes over the timer.

Ingredients

• 6 eggs
• 400g tin diced tomatoes
• 1 red capsicum, diced
• 1 brown onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried chilli flakes (or to taste)
• 2 tbsp olive oil
• 100g feta, crumbled (optional)
• Fresh parsley or coriander, to serve
• Warm flatbread or sourdough, to serve

Method

Step 1

Heat olive oil in a large deep-sided frypan over medium heat. Cook the onion and capsicum for 6–8 minutes until soft. Add the garlic, cumin, paprika and chilli and stir for 1 minute until fragrant.

Step 2

Pour in the diced tomatoes and season with salt. Simmer for 10 minutes, stirring occasionally, until the sauce has thickened. Taste and adjust seasoning.

Step 3

Use a spoon to make 6 wells in the sauce. Crack an egg into each well. Cover the pan with a lid and cook over medium-low heat for 5–8 minutes until the whites are set and yolks are still runny.

Step 4

Scatter with crumbled feta and fresh herbs. Serve directly from the pan with warm bread for mopping up the sauce.