Runny Yolks Shakshuka
A hearty and comforting dish of eggs cooked in a rich and savory sauce of tomatoes, onions, bell peppers and spices.
Ingredients
- 4 large eggs yolks and whites separated
- 1 tbsp olive oil
- 1 red bell pepper
- 3 ripe tomatoes peeled and chopped
- 1/2 onion finely chopped
- Fresh herbs such as parsley and coriander
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1 Salt and pepper
- 1/2 tsp red chili flakes optional
Instructions
- If you have time, roast the bell pepper first (see notes). Otherwise, chop into small cubes.
- Heat 1 tbsp olive oil in a medium sized pan and sauté the onion for 5-7 minutes until starting to caramelize.
- Add the chopped bell pepper and cook over medium heat for about 10 minutes until softened.
- Add the tomatoes, salt, pepper and spices and simmer for another 10 minutes until the sauce thickens.
- Slowly pour in the egg whites, stirring constantly, until the whites are incorporated and turn opaque.
- Make small dents in the sauce, tuck in the yolks and sprinkle over fresh herbs. Let the settle for a couple of minutes.
- Serve hot and eat off the pan, dipping bread into the yolks and the sauce.
Notes
- Roasted bell pepper adds a lot of flavour and you will be able to tell the difference. Simply cut the pepper in found parts, remove the seeds, brush with a little oil and roast in the oven for 20 minutes at 180C. Let cool a little and peel the skin off. Chop and add to the pan with onions together with tomatoes.
- If you have an airfryer, you can also roast the bell pepper there.