Shakshuka

Delicious lunch recipe, tasty tomatoes and peppers with oozy eggs wit the flavours of cumin and harissa.

Course Lunch

Cuisine Middle Eastern

Keyword Harissa, Lunch, Pepper, Tomato

Prep Time 10

Cook Time 25

Servings Servings

Calories 249

Author Spooning & Forking Couple

Heat the oil in a large saute pan and gently roast the cumin seeds and powder. Add the garlic, harissa and tomato puree and mix well.
Soften the chopped peppers in the spices for about 8 minutes. Add the tomatoes and preserved lemon (if you have preserved lemons handy, though it's still delicious without) and warm through for 5 minutes.
Make four wells in the tomato mix and crack in the eggs. Mix the white gently through the surrounding tomatoes and peppers.
Cook the eggs in the tomatoes and peppers until the whites are cooked through and the yolks are runny. About 8-10 minutes. If you pop a lid over the saute pan, you can speed this up to about 5 minutes.
Serve into two wide bowls and sprinkle over the coriander and spoon on a generous dollop of Greek yoghurt. Season with a generous crack of black pepper and a bit of sea salt.
You can dip in some toasted sourdough or pitta, scatter over some spinach leaves or rocket, or just enjoy it on its own.