Shakshuka
Eggs poached in a smoky, spiced tomato and pepper sauce. A sizzling one-pan brunch you eat straight from the skillet.
Préparation
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Soften the onion and pepper in olive oil for 8 minutes.
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Add garlic and spices; cook 1 minute.
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Pour in tomatoes, season and simmer 10 minutes until jammy.
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Make wells, crack in the eggs, cover and cook until whites set but yolks run.
💡 Astuces
Cover the pan once the eggs go in — the trapped steam cooks the tops while yolks stay soft.
📝 Notes
Crumble feta on top and scoop with warm flatbread.
Nutrition par portion
Questions fréquentes
Too spicy?
Leave out the chilli; the paprika alone gives gentle warmth.
Avis
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