There’s nothing more comforting than a delicious shakshuka, which can be eaten for breakfast, lunch or dinner.

Popular chef, and former judge of The Great British Bake Off, Mary Berry has shared a quick and easy shakshuka recipe that’s perfect for any meal. Made using ingredients you likely already have in the house, shakshuka is the perfect option for a stress-free midweek meal, reports the Express.

Introducing the recipe on her website, Mary wrote: “A popular Middle Eastern and North African dish, this can now be found on many breakfast menus. The name means ‘mix up’ in Arabic.

“It has a spiced tomato base with eggs on top and is such a quick and easy dish to make from store-cupboard ingredients. There are many variations and additions to this historic recipe; some add aubergine, feta or spicy sausage.”

Mary Berry’s quick and easy shakshuka

  • Two tbsp olive oil
  • Two onions, roughly chopped
  • Two garlic cloves, crushed
  • One red chilli, deseeded and finely diced
  • Two x 400g tins chopped tomatoes
  • One heaped tbsp sundried tomato paste
  • Scant tsp caster sugar
  • Four eggs
  • Two tbsp chopped flat-leaf parsley
  • Pitta, or other crusty bread

Method

Begin by heating the oil in a deep frying pan over a medium-high heat, then add the onions and fry for about five minutes.

Add the garlic and chilli, frying for 30 seconds, then stir in the chopped tomatoes, sun-dried tomato paste, and sugar. Then bring to the boil.

Reduce the heat and simmer gently, without a lid, for about ten minutes or until the sauce has reduced and thickened, and the onion is tender. Season with salt and pepper.

With the back of a spoon, create four indentations in the sauce and gently break an egg into each. Cover the pan and let it simmer on a low heat for roughly 6 minutes, until the egg whites are firm but the yolks remain runny.

Serve straight away with the pitta bread.

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