Ottolenghi Shakshuka

40 min · Medium · Serves 1

405 kcal per serving · 20g protein

A deeply aromatic and spiced North African breakfast staple. This version features harissa, cumin, and a rich tomato-pepper base with baby spinach and mushrooms.

Ingredients

• Eggs × 2
• 200 g Tinned tomatoes
• Bell pepper × ½
• ¾ tbsp Harissa paste
• Red onion × ⅓
• 30 g Baby spinach
• 15 g Tomato paste
• 1 g Chili flakes
• 15 ml Olive oil
• 50 g Mushrooms
• 1 clove Garlic
• 1 g Cumin
• 2 g Salt
• 1 g Black pepper

Method

1. Sauté Base

   

   Sauté the red onion in olive oil in a large frying pan over medium heat for 4-5 mins until soft and see-through. Add bell peppers and mushrooms, cooking until softened.

2. Aromatics

   

   Stir in tomato paste, harissa, cumin, chili, salt, pepper, and garlic. Cook for 5 minutes until fragrant.

3. Simmer Sauce

   

   Add tomatoes and spinach. Simmer for 10 minutes until the sauce is thick.

4. Poach the eggs

   

   Create wells in the sauce and crack the eggs into them. Simmer covered 5-7 minutes, until the whites are set but the yolks still wobble when you nudge the pan.

More to cook

• Cheesy Veggie Egg Scramble15 min
• Shakshuka with Feta30 min
• Mushroom & Spinach Frittata35 min
• Quick Beef Chilli with Peppers50 min