Tomato & pepper shakshuka

Let’s make it.

1. Soften the vegetables

   Heat oil in a lidded skillet over medium heat. Cook onion and pepper for 8–10 minutes until soft. Add garlic, cumin, and paprika and stir for 30 seconds.

2. Reduce the tomatoes

   Add tomatoes and salt. Simmer uncovered for 12–15 minutes, stirring, until thick enough to make little wells with a spoon.

3. Add the eggs

   Make four wells. Crack each egg into a small bowl first, then slide into a well. Cover and cook on low for 6–10 minutes, checking regularly.

4. Check doneness

   Cook until whites and yolks are firm; the egg portion should reach 160°F / 71°C. Add a little water around the edges if the sauce dries out before the eggs finish. Serve with bread.

Make it your own

Replace eggs with a can of drained chickpeas for a plant-based tomato skillet; simmer until hot.

Refrigerate perishable leftovers promptly. Read our food storage guide.