Charred Pepper and Tomato Shakshuka
Inspired by techniques from Serious Eats.
Eggs nestled in a deeply charred and tender sauce of peppers, onions and tomatoes, fragrant with cumin and paprika.
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Method
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Equipment
- large deep frying pan or sauté pan with a lid
- wooden spoon
- large spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 517 kcal |
| Protein | 22.9 g |
| Carbohydrate | 50.3 g |
| of which sugars | 14.8 g |
| of which free sugars | 2.3 g |
| Fat | 26.7 g |
| of which saturates | 5.6 g |
| Fibre | 10.8 g |
| Salt | 2.88 g |
Protein per 100 kcal
4.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 3 servings
Sauce
- 45 ml extra-virgin olive oil
- 1 medium onion, thinly sliced
- 1 large red pepper, seeded and thinly sliced
- 1 small fresh hot chilli (jalapeño or Fresno), seeded and thinly sliced
- 3 garlic cloves, thinly sliced
- 15 g sweet or smoked paprika
- 2 tsp cumin seeds or ground cumin
- 800 g tinned whole peeled tomatoes, crushed by hand
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp ground black pepper
- 15 g fresh coriander or parsley (or a mix), chopped
Eggs
- 6 large eggs
To serve
- 150 g crusty bread, to serve
- 1
Heat Oil. Heat 45 ml extra-virgin olive oil in a large deep frying pan or sauté pan over high heat until shimmering.
- 2
Char Vegetables. Add 1 thinly sliced medium onion, 1 large red pepper (thinly sliced) and 1 small fresh hot chilli (thinly sliced) in an even layer and leave untouched about 6 minutes until deeply browned and charred in spots; stir and repeat until soft and charred all over, about 4 minutes more.
- 3
Spices. Add 3 thinly sliced garlic cloves and cook 30 seconds, then add 15 g paprika and 2 tsp cumin seeds (or ground cumin) and stir for 30 seconds, followed immediately by 800 g hand-crushed tinned whole peeled tomatoes.
- 4
Simmer. Simmer very gently for 10 minutes; season with ½ tsp fine salt and ¼ tsp ground black pepper, then stir in half of 15 g fresh coriander or parsley.
- 5
Eggs. Using a large spoon, make 6 wells near the edge, crack 6 large eggs into them and spoon a little sauce over the egg whites, leaving yolks exposed; salt the eggs lightly, cover, turn the heat to the lowest setting and cook 5-8 minutes until the whites are just set and yolks remain runny.
- 6
Serve. Scatter the remaining herbs over the top and serve straight away with 150 g crusty bread for scooping.
Storage
Serve straight away. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
