Can I make this in advance?

You can make the sauce in advance (and I do this quite often), then store it in the fridge until you're ready to add your eggs. You can make this up to five days in advance and it'll be fine. Just keep it in the fridge in a covered container.

What can I serve this with?

Honestly, shakshuka is really a full meal in itself! I love serving it with some lovely fresh bread for dipping. Try soft, garlic flatbreads or no-knead chilli cheese focaccia , they're both lovely.

The harissa does add a kick of spice for sure - you could reduce the quantity if you're worried. Use 1/2 a tablespoon instead.

EASY Shakshuka (Poached Eggs in Tomato Sauce)

Description

A luscious, harissa-packed tomato sauce, perfectly cooked eggs and delicious garnishes? This shakshuka recipe will be your go-to for those days you really can’t be bothered cooking. I promise it’s easy, quick and seriously tasty.

Ingredients

Scale

½ tablespoon olive oil
1 tablespoon harissa paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 x 400g/14oz tin of peeled plum tomatoes (you can also use crushed or chopped)
2 free-range eggs

To garnish –

1 tablespoon tahini
1 handful of torn mint leaves
1 tablespoon dukkah
1 tablespoon marinated feta (or regular feta, crumbled)

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Instructions

Cook the spices. Start by adding 1/2 tablespoon of olive oil to a small pan over a medium heat. Add the 1 tablespoon of harissa, along with 1 teaspoon of ground cumin, 1 teaspoon of ground coriander and 1/2 teaspoon of salt. Cook, stirring for a minute until fragrant.
Make the sauce. Add the tin of tomatoes, then refill the tin quarter of the way up with water, give it a little swirl then pour that into the pan too. Stir, then reduce the heat to low and cook, stirring occasionally until thick and glossy (about 5 minutes).
Add the eggs. Make two little holes in the pan with your spoon, then crack one egg into each hole. Pop the lid on (use a plate if you don’t have a lid) and let the eggs poach in the pan for 4 minutes, until the whites have changed colour (they’ll go white from being clear) but the yolks are still runny.
Garnish and serve. When the eggs are ready, remove the pan from the heat. I like serving this shakshuka straight from the pan to reduce dishes and it’s also just way easier – no risk of breaking the eggs by transferring them to another plate! Drizzle over 1 tablespoon of tahini, followed by 1 tablespoon of dukkah, the mint and the marinated feta. Eat straight away, ideally with a good chunk of your favourite bread to mop up all the sauce.

Notes

SCALE IT UP: You can easily scale up this shakshuka recipe – it’s a great one to make for a crowd. Everyone can help themselves from the pan, saving on dishes!

PREP AHEAD: Make the tomato sauce in advance if you like. It will keep for five days in the fridge, so you can just reheat it in a pan with a little water (start with 1 tablespoon) before you add the eggs.

SERVING SUGGESTIONS: Serve with no-knead focaccia, rosemary parmesan bread, Vogel’s style seed bread, soft garlic flatbreads or two-ingredient dough garlic naan.

Prep Time: 5
Cook Time: 10
Category: vegetarian
Method: stove top
Cuisine: middle eastern

Nutrition

Serving Size: 1 serving

Keywords: shakshuka, baked eggs, brunch