Shakshuka

Instructions

1. 1

   Heat Olive Oil

   2 min

   In a lidded frying pan, pour 1 tablespoon of olive oil and place it on the stove over medium heat. Allow the oil to warm up until it shimmers, indicating it’s ready for the next ingredients.

2. 2

   Sauté Onions and Spices

   5 min

   Add 2 chopped red onions, 1 finely chopped red chilli, and 1 clove of garlic (minced) to the pan along with the chopped coriander stalks. Sauté these ingredients for about 5 minutes, stirring occasionally, until the onions become translucent and the mixture is fragrant.

3. 3

   Simmer with Tomatoes

   11 min

   Introduce 800g of cherry tomatoes and 1 tablespoon of caster sugar into the pan. Stir well and let the mixture simmer for 8-10 minutes, allowing it to reduce and thicken until the tomatoes burst and create a rich sauce.

4. 4

   Create Wells for Eggs

   3 min

   Using the back of a spoon, gently push the sauce aside to form 4 small wells. Carefully crack 4 eggs into each well, ensuring the yolks remain intact and the whites settle into the sauce.

5. 5

   Cook Eggs with Lid On

   9 min

   Cover the pan with a lid and reduce the heat to low. Cook for 6-8 minutes, monitoring closely until the egg whites are set but the yolks are still runny, or until they reach your preferred doneness.

6. 6

   Garnish and Serve

   2 min

   Once the eggs are cooked to your liking, remove the lid and garnish the dish with fresh coriander leaves. Serve immediately with slices of crusty bread for dipping.