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.