Shakshuka recipe

Shakshuka is an incredibly easy baked egg recipe that works just as well for brunch as it does for dinner. Smoky, shakshuka recipe peppers combine with rich, creamy eggs and tangy yoghurt and salty feta for a completely moreish dish.

Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened. Add the garlic and cook for a further 2 minutes. Simmer for 10 minutes, uncovered, until reduced a little.

Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Add another splash of water if necessary. When the sauce is reduced, stir in the herbs. Make 8 small wells in the sauce.

Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cook for a few more minutes until the whites are just set and the yolks are still runny. Serve with yogurt or labneh on the side. At this stage, the sauce can be divided between two pans. Add 100g of kale or rainbow chard when you cook the onions for an extra vegetable boost. The BBC is not responsible for the content of external sites.

Read about our approach to external linking. Make our easy shakshuka for a comforting brunch. Treat yourself to a shakshuka with a difference. Our four-ingredient version of the North African dish contains chorizo, roasted red peppers, tomatoes and eggs – eat it for breakfast, lunch or dinner! Whip up shakshuka, a Middle Eastern favourite, in just 10 minutes.

Try an exotic brunch of spiced Turkish-style eggs. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. David Malosh for The New York Times. Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side.

It also makes excellent brunch or lunch food. As a subscriber, you have 10 gift recipes to give each month. Anyone can view them – even nonsubscribers. 20may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Heat oil in a large skillet over medium-low. Cook gently until very soft, about 20 minutes. Taste and add more salt and pepper if needed. Gently crack eggs into skillet over tomatoes.

Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce. Be the first to leave one.