Baked eggs in a spicy tomato sauce
A super simple, stripped back classic: spicy shakshuka with delicious dippy eggs. Perfect for breakfast, brunch or a lighter lunch.
Method
Preheat the oven to 190C/170C Fan/Gas 5.
Heat the olive oil in a frying pan over medium heat and gently fry the onion, garlic and red pepper to soften. Once softned, add the paprika and cumin and fry until fragrant.
Stir in the chopped tomatoes and chilli flakes and cook over a high heat for 4–5 minutes to thicken. Season with salt and pepper.
Transfer the spicy tomato sauce into an ovenproof dish. Using a spoon make four wells and break the eggs into them. Bake in the oven for 10 minutes, or until the whites of the eggs are opaque but the yellows are still soft.
Serve topped with chopped coriander and crunchy bread to mop up the tomato sauce.
Recipe Tips
This dish can also be made on a stove top if preferred but you will need a shallow casserole or frying pan with a well fitting lid. Add the eggs in step 3 and cover the pan with a lid. Simmer over a gentle heat for about 6 minutes, or until the eggs are cooked to your liking.
