Shakshuka with Tomatoes and Eggs

• 4 eggs
• 400g crushed tomatoes
• 1 red bell pepper
• 1 onion
• 3 cloves of garlic
• 1 teaspoon harissa
• Ground cumin, smoked paprika
• Feta cheese (optional)
• Pita bread for serving

👨‍🍳 Step-by-step instructions

1. 1

   Sauté the chopped onion and bell pepper in olive oil until they're tender.

2. 2

   Add the garlic, cumin, smoked paprika, and harissa. Sauté for 1 minute until fragrant.

3. 3

   Add the crushed tomatoes and cook for 10 minutes over medium heat until it thickens.

4. 4

   Make 4 holes in the sauce with the back of a spoon. Crack an egg into each hole.

5. 5

   Cover the skillet and cook for 5-7 minutes until the whites are set but the yolks are still liquid.

💡 Chef's tip

Use smoked paprika alongside sweet paprika: it adds a depth that makes all the difference. The sauce should reduce for around 10 minutes before adding the eggs.

📝 Our take

Shakshuka wins everyone over because it is honest: tomato, eggs and spices. It does not try to be anything else. The trick is getting a well-reduced sauce before adding the eggs, and respecting that liquid yolk.

🍷 Wine & food pairing

Warm pita bread toasted in a dry pan. A glass of Alsatian white wine or freshly squeezed orange juice.