Shakshuka

• 6 eggs
• 400g crushed tomatoes
• 2 red bell peppers
• 1 onion
• 3 garlic cloves
• 1 tsp harissa or chili paste
• Cumin, paprika, salt
• Fresh parsley, pita bread

👨‍🍳 Step-by-step instructions

1. 1

   Sauté onion and bell pepper in oil until softened.

2. 2

   Add garlic, cumin, and paprika. Sauté for 1 minute.

3. 3

   Add tomatoes and harissa. Cook for 10 minutes until sauce thickens.

4. 4

   Make small wells in the sauce and crack the eggs into them.

5. 5

   Cover and simmer over low heat for 6–8 minutes, depending on desired yolk doneness.

6. 6

   Serve directly from the pan with pita bread.

💡 Chef's tip

The egg yolks should remain runny so they blend with the sauce when eaten. Once covered, do not lift the lid before the minimum 6 minutes.

📝 Our take

Good shakshuka tells the difference between a cook with time and one in a hurry. A well-reduced pepper and tomato sauce with harissa and cumin, then eggs poached with liquid yolks. The perfect Saturday morning brunch when there is nowhere to be.

🍷 Wine & food pairing

Milky coffee or freshly squeezed orange juice. With warm flatbread for dipping into the sauce.