Shakshuka recipe

Shakshuka recipe

Jamie Oliver says, "My super-easy shakshuka – gorgeous coddled eggs in a beautiful veg-packed sauce – is just the thing for a healthier brunch that’ll set you up perfectly for the weekend. There’s no faffing around when it comes to this dish – simply throw everything in a pan and wait for the magic to happen."

Prep time: 5 mins minutes

Cook time: 30 mins minutes

Servings: 4 people

Preparation

1. Peel and finely slice the onions and garlic, then place in a large non-stick frying pan on a medium heat with 1 tsp of oil. Sprinkle over the cumin and cook for 5 mins, or until the onions have softened slightly, stirring regularly.

2. Deseed and finely slice the peppers, add to the pan and cook for 10-15 mins, or until soft and sticky.

3. Tip in the tinned tomatoes, along with 1 tin's worth of water, breaking the tomatoes up with a wooden spoon. Season with a little sea salt and black pepper, give everything a good stir, then turn the heat down to low and leave to bubble away for 10 mins or until thickened and reduced.

4. Spread the veg sauce out evenly in the pan, then use the back of a spoon to push and dig out 4 little pockets. Crack an egg into each one, then cover with a lid or tin foil and cook for 3-5 mins, or until the whites are set but the yolks are still runny (cook for longer, if you prefer).

5. Pick and roughly chop the parsley, then scatter over the dish, and dollop over the yogurt. Delicious served with toast or flatbreads for mopping up the juices.

Jamie's healthier swap: "Trade in your weekend fry-up for my beautiful shakshuka – it's delicious and packed with veg."

Ingredients

  • 2 red onions
  • 4 garlic cloves
  • olive oil
  • 1 tsp ground cumin
  • 4 mixed-colour sweet peppers
  • 2 x 400g tins of quality peeled plum tomatoes
  • 4 free-range eggs
  • ½ a bunch fresh flat-leaf parsley (15g)
  • 4 tbsp natural yogurt

Shop ingredients

Ingredients

  • 2 red onions
  • 4 garlic cloves
  • olive oil
  • 1 tsp ground cumin
  • 4 mixed-colour sweet peppers
  • 2 x 400g tins of quality peeled plum tomatoes
  • 4 free-range eggs
  • ½ a bunch fresh flat-leaf parsley (15g)
  • 4 tbsp natural yogurt

Shop ingredients Shop ingredients

Preparation

1. Peel and finely slice the onions and garlic, then place in a large non-stick frying pan on a medium heat with 1 tsp of oil. Sprinkle over the cumin and cook for 5 mins, or until the onions have softened slightly, stirring regularly.

2. Deseed and finely slice the peppers, add to the pan and cook for 10-15 mins, or until soft and sticky.

3. Tip in the tinned tomatoes, along with 1 tin's worth of water, breaking the tomatoes up with a wooden spoon. Season with a little sea salt and black pepper, give everything a good stir, then turn the heat down to low and leave to bubble away for 10 mins or until thickened and reduced.

4. Spread the veg sauce out evenly in the pan, then use the back of a spoon to push and dig out 4 little pockets. Crack an egg into each one, then cover with a lid or tin foil and cook for 3-5 mins, or until the whites are set but the yolks are still runny (cook for longer, if you prefer).

5. Pick and roughly chop the parsley, then scatter over the dish, and dollop over the yogurt. Delicious served with toast or flatbreads for mopping up the juices.

Jamie's healthier swap: "Trade in your weekend fry-up for my beautiful shakshuka – it's delicious and packed with veg."