Description
Shakshuka is a traditional North African and Middle Eastern dish made of eggs poached in a spicy tomato and pepper sauce. The Hairy Bikers’ version keeps it authentic with a base of onions, peppers, garlic, cumin, and paprika, with perfectly cooked eggs nestled in the center. It’s a comforting, high-protein vegetarian meal made in a single skillet.
Ingredients
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2 tablespoons olive oil – For sautéing vegetables
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1 large onion, finely sliced – Adds sweetness and body to the sauce
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2 garlic cloves, minced – Essential aromatic base
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1 red bell pepper, sliced – Adds color and texture
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1 yellow bell pepper, sliced – Adds a slight sweetness
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1 teaspoon ground cumin – Brings earthiness and warmth
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1 teaspoon smoked paprika – Adds depth and a smoky edge
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½ teaspoon chili flakes (optional) – For a gentle kick
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1 can (400g) chopped tomatoes – Forms the main base of the sauce
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Salt and pepper to taste – To balance flavors
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4–6 medium eggs – Cracked directly into the sauce
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Fresh parsley or coriander, chopped – For garnish
Instructions
In a large skillet over medium heat, add the olive oil. Sauté the onion for about 4–5 minutes until softened, then stir in the garlic and cook for another minute.
Add the sliced peppers to the pan and cook for 5–6 minutes, until they begin to soften. Sprinkle in cumin, paprika, and chili flakes. Stir well to coat the vegetables evenly with spices.
Pour in the canned tomatoes and season with salt and pepper. Simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly.
Use a spoon to create small wells in the sauce and carefully crack an egg into each one. Cover the pan with a lid and cook for 5–6 minutes, or until the egg whites are set but yolks remain runny.
Remove the lid and scatter chopped parsley or coriander over the top. Serve immediately while hot.