Eggs In a Spiced Middle Eastern Tomato Ragu (Shakshuka)


Shakin Shakshuka

Limahl Asmall

"This recipe originates from the middle east and consists of beautifully baked eggs in a rich and spiced tomato sauce. The use of a pre-mixed tandoori spice is recommended here as it contains paprika and many of the originals Shakshuka spices."

Cook Time: 20 mins | Servings: 2 | Difficulty: easy

1 tbsp olive oil
1 small onion, cut into 1-2 cm cubes
2 spring onions, chopped
1/2 pepper (any colour), chopped into 1-2 cm cubes
1/2 courgette, chopped into 1-2 cm cubes
1 clove garlic, minced
1/4 tsp garlic powder
1 x 400g tin chopped tomatoes
8 peeled tomatoes, chopped
2 tp tandoori spice
1 tsp each cumin and paprika
pinch salt and pepper
2 slices hot buttered toast (optional)

  1. Heat the olive oil in a non-stick frying pan over a medium heat. Cook the onion, pepper and garlic for 5 minutes, or until the pepper is softening.
  2. Add in the tomatoes and tandoori spice and give it all a good stir. Make four small indents in the mixture and then gently crack an egg into each hole. Season with salt and pepper.
  3. Cook for 10–15 minutes until the egg whites are no longer translucent. You could place a lid on the pan to speed up the cooking time by a couple of minutes. Serve on its own or with hot buttered toast.

1 tsp chilli flakes / 2 tbsp coriander, chopped 2 tbsp feta, crumbled / 2 sundried tomatoes 1 spring onion, finely chopped.

Add 50g crumbled feta cheese for a luxurious version. (See video)