I don’t think anyone needs an introduction to shakshuka these days - it’s basically a breakfast icon. Straight out of the Middle East and into weekend brunch menus everywhere. At its core, it's eggs poached right in a bubbling, spiced tomato and pepper sauce. That’s it. Simple, rustic, comforting.
The kind of dish that looks fancy but really just wants you to grab a piece of bread and scoop it straight from the pan. It’s got that “dad-approved” vibe to it: minimal prep, maximum flavor, one pan to wash.
Cooking time: 30 minutes
Serves: 2 people
Ingredients:
3 tbsp extra-virgin olive oil
1 medium onion, cut in half and thinly sliced
2 medium bell peppers, sliced into strips
5 garlic cloves, thinly sliced
1 tsp smoked paprika
1/2 tsp of hot pepper flakes
2 cans (2 x 400g) diced tomatoes
1 tsp sea salt
1/4 tsp freshly ground black pepper
4 eggs
50g crumbled feta cheese (optional)
Zaatar, fresh coriander, harissa, for serving
Steps:
In a large frying pan, heat the olive oil over medium heat. Add the onion and bell peppers and cook, stirring, until softened, 6-8 minutes.
Add the garlic, smoked paprika, pepper flakes and cook, stirring, until fragrant, about 2 minutes.
Stir in the diced tomatoes, salt and black pepper. Bring to a simmer and cook, stirring occasionally, until the mixture thickens slightly, about 10 minutes.
Using the back of a spoon, create 4 shallow wells in the sauce. Break one egg into each well. Cover the pan and cook, until the whites are set and the yolks are still runny, about 5 minutes.
Remove from the heat and sprinkle with feta. Scatter zaatar and coriander. Add harissa if feel like it.
This one's actually pretty useful, so don't keep it to yourself - pass it along to your fellow dads. Trust me, they’ll thank you later.