Red Pepper Shakshuka is a quick one-pot dish that’s great for breakfast, lunch or dinner! It’s easy, filling and lovely with some fresh bread to mop up the juices.
I was first introduced to Shakshukas by the lovely Kellie from Food to Glow and now we probably eat them once a week. They’re a great way to use up vegetables, combined with tomatoes, spices and eggs to make a filling meal. We might sometimes have them with mushrooms, courgettes or kale, it just depends what is languishing in the fridge. Shakshukas are a traditional North Africa/Mediterranean/Israel breakfast, but we tend to have them for dinner. I love a quick one-pan meal and this is really simple. Tomatoes are spiced with cumin, paprika and a little cayenne, with eggs cracked into it and baked. The flavourful tomato sauce just cries out to be mopped up with fresh bread, for a fast and filling dinner.
I had this Red Pepper Shakshuka today for brunch with my mum. We slowed down for a little while; sat down and chatted. It’s far too easy to rush around endlessly. Rather than grabbing a sandwich and working over lunch, sometimes it’s necessary to eat real food, to talk about life, to stare out at the buds beginning to form on the trees. To just be. Be nothing in particular, but be ourselves, for ourselves, for a minute.
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red pepper, sliced thinly
- 1 teaspoon sugar
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground sumac (optional)
- Small pinch of ground cayenne
- 2 x tins of plum tomatoes
- Salt and pepper to taste
- 4 eggs
- Heat the oil over a low/medium heat in an ovenproof skillet or large frying pan, then add the onions and garlic and cook until softened. Add the peppers, sugar and spices and cook for a few more minutes.
- Turn the heat to low and add the tomatoes and their juice, along with the salt and pepper. Crush the tomatoes up a bit with a spoon and simmer for 10 minutes, then make four hollows in the tomato sauce and crack an egg into each hole. Cover the pan and cook for approximately 10 minutes or until the eggs are cooked but still runny.
- Serve immediately with crusty bread to mop up the juices. This makes a vegetable-filled breakfast, lunch or dinner.