Eggs are the ultimate breakfast ingredient, packed with protein and versatile enough to add to almost any recipe.
Those seeking a savoury meal can swap traditional toast for this flavoursome sauce-based dish known as shakshuka instead.
As debuted in Mary Berry’s cookbook “Cook and Share”, the dish comprises tomatoes and spices with runny baked eggs.
Sharing the recipe on her website, Mary claimed that it’s a “quick and easy dish to make from store-cupboard ingredients”.
There are many variations to experiment with too, including the addition of aubergine, feta or spicy sausage.
How to make shakshuka
A deep frying pan with a lid is essential for this recipe or the eggs simply won’t cook on top.
Start with some oil in the pan and set it over medium-high heat on the stove. Add the onions and then fry them for five minutes.
Tip in the garlic and chilli then fry for 30 seconds before stirring in the chopped tomatoes. Add the sun-dried tomato paste, pinch of sugar, and bring to a boil.
Reduce to a gentle simmer without the lid for 10 minutes until the sauce is thick and onion tender.
Season generously with salt and pepper, then take the back of a spoon and make four small wells in the sauce. Crack an egg into each one taking care not to spread the whites too much.
Cover the full pan with the lid and simmer over gentle heat for six minutes, or until the whites are set and the yolks runny. Serve hot from the pan with pitta or crusty bread to mop it all up.
This dish isn’t suitable for freezing but Mary noted that the tomato base can be made up to eight hours ahead before adding the eggs. Simply reheat the prepared sauce base before cracking the eggs in.
