Shakshuka (Middle Eastern Poached or Baked Eggs)

Preparation

1. 1
   Step 1

   Finely dice 1 small red onion and 1 garlic clove. Dice 1 small red capsicum.

2. 2
   Step 2

   Heat 2 tbsp olive oil in a large skillet over medium heat.

3. 3
   Step 3

   Add the onion, garlic, and capsicum to the skillet.

4. 4
   Step 4

   Sauté the vegetables for 5 minutes until soft.

   Timer · 5 min
5. 5
   Step 5

   Stir in 1 tbsp tomato paste, 1 tsp paprika, 1 tsp cumin, 1/4 tsp black pepper, 1/4 tsp cayenne pepper, and 1/2 tsp salt.

6. 6
   Step 6

   Cook the spices and paste for 1 minute until fragrant.

   Timer · 1 min
7. 7
   Step 7

   Pour in 400 g crushed tomatoes and 1/2 cup chicken or vegetable broth.

8. 8
   Step 8

   Simmer the sauce for 10 minutes until it thickens slightly.

   Timer · 10 min
9. 9
   Step 9

   Use a spoon to make 4 small wells in the sauce.

10. 10
    Step 10

    Carefully crack 1 egg into each well.

11. 11
    Step 11

    Cover the skillet and cook for 5 to 8 minutes until the egg whites are set but yolks are runny.

    Timer · 8 min
12. 12
    Step 12

    Remove from heat and garnish with 2 tbsp fresh parsley or coriander.

13. 13
    Step 13

    Serve immediately with pita or crusty bread.