Shakshuka recipe
Top Tip
Try Tetley Mint Fusion tea with this shakshuka. Its restorative and complex blend of three mint leaves makes it the ideal soothing beverage to finish a spicy meal.

Shakshuka Skillet

Main Courses Middle Eastern Vegetarian

Originating from the Middle East, this hearty, warm dish is a great all-day option to bring a flavoursome twist to menus and pairs brilliantly with a herb or fruit tea.

2 Servings
Ingredients
2 tbsp olive oil
1 large onion
1 large red pepper
3 cloves garlic
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp red pepper flakes
2 tbsp tomato paste
1 large can of tomatoes
Handful of crumbled feta
5 to 6 large eggs
2 tbsp chopped coriande
Method
  1. Prep and chop your ingredients.
  2. Fry off the onion, red pepper and garlic in a heavy skillet or pan and add the cumin, smoked paprika and red pepper flakes. Cook for approx 5 mins until tender.
  3. Add the paste and tomatoes and simmer over a medium heat.
  4. Taste the mixture and season as necessary then crumble in the feta.
  5. Crack the eggs, one at a time and drop into the mixture allowing enough space between each one.
  6. Simmer until the eggs are cooked and the sauce has reduced.
  7. Top with coriander and serve.