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Enjoy this popular Middle Eastern egg dish at home: you'll love the blend of dried herbs and spices infused in the tomato sauce that is a base for eggs.
- Olive oil 2 tbsp
- Garlic cloves 2
- Shallot 1
- Red chili 1
- Red pepper 1
- Smoked paprika 2 tsp
- Dried oregano 1/2 tsp
- Dried thyme 1/2 tsp
- Caster sugar 1 pinch
- Canned chopped tomatoes 675 gr
- Eggs 4
- Cherry tomatoes 150 gr
- Flat-leaf parsley leaves 1 handful
- White Pitta bread 4
- Butter 2 tbsp
- Nigella seeds 3 tsp
- Fennel seeds 3 tsp
- Freshly ground black pepper
- Cooking time
- Recipe category Main course
- Recipe yield 4
- Recipe cuisine Middle Eastern
- Heat the olive oil in a large sauté pan set over a medium heat until hot.
- Add the garlic, shallot, chili, red pepper, and a generous pinch of salt, fry until softened and starting to colour, 4-5 minutes.
- Stir in the paprika, dried herbs, and sugar, and cook for 1 minute before covering with the chopped tomatoes.
- Stir well and bring to a simmer. Cover with a lid and cook over a low heat until thickened, 6-8 minutes.
- Once thickened, season to taste with salt and pepper. Crack the eggs on top, cover again with the lid, and cook for a further 4-6 minutes until the eggs are set.
- Remove the lid and scatter the cherry tomatoes and parsley on top. Set off the heat to cool.
- Warm the pitta bread in a toaster or under a hot grill. Spread with butter and sprinkle with the seeds, serving on the side of the shakshuka.