Shakshuka

Shakshuka — eggs poached in a spiced tomato and pepper sauce — is claimed by Tunisia, Libya, Israel, and across the Levant, each version reflecting local spice traditions. The word likely derives from the Tunisian Arabic for 'a mixture'. It is eaten at breakfast, lunch, or a quick weeknight dinner across North Africa and the Middle East, always with bread to scoop up the sauce, though here we serve it with rice or on its own to keep it naturally gluten-free.

Serves: 4

Ingredients

• 3 tbsp olive oil
• 1 large onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 garlic cloves, sliced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 800g (28 oz) canned whole tomatoes, crushed by hand
• 1 tsp sugar
• Salt and black pepper to taste
• 8 large eggs
• 80g (3 oz) feta cheese, crumbled
• Small bunch of flat-leaf parsley, chopped
• Steamed rice or gluten-free bread to serve

Instructions

1. Heat olive oil in a wide, deep skillet over medium heat. Add onion and peppers; cook for 12 minutes, stirring occasionally, until soft and beginning to caramelise.
2. Add garlic and all the spices; stir for 1 minute until fragrant.
3. Pour in the crushed tomatoes, sugar, 1/2 tsp salt, and a generous grind of pepper. Simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens and the oil rises to the surface.
4. Taste and adjust seasoning. Using a spoon, create 8 small wells in the sauce. Crack an egg into each well.
5. Cover the pan and cook for 5–8 minutes until egg whites are just set but yolks remain runny. (Add 2 extra minutes for fully set yolks.)
6. Scatter crumbled feta and parsley over the top. Serve directly from the pan.

Cook's Notes: The sauce can be made up to 3 days ahead and refrigerated; reheat before adding eggs. For a richer version, stir a tablespoon of harissa into the sauce at step 3. A cast-iron skillet retains heat beautifully and goes straight to table.