Ottolenghi Shakshuka

40 min · Medium · Serves 1

340 kcal per serving · 16g protein

A deeply aromatic and spiced North African breakfast staple. This version features harissa, cumin, and a rich tomato-pepper base with baby spinach and mushrooms.

Ingredients

• Eggs × 2
• 200 g Tinned tomatoes
• Bell pepper × 1
• 0.8 tbsp Harissa paste
• Red onion × 1
• 30 g Baby spinach
• 15 g Tomato paste
• 1 g Chili flakes
• 15 ml Olive oil
• 50 g Mushrooms
• 1 clove Garlic
• 1 g Cumin
• 2 g Salt
• 1 g Black pepper

Method

1. Sauté Base

   

   Sauté the red onion in olive oil in a large frying pan over medium heat for 4-5 mins until soft and see-through. Add bell peppers and mushrooms, cooking until softened.

2. Aromatics

   

   Stir in tomato paste, harissa, cumin, chili, salt, pepper, and garlic. Cook for 5 minutes until fragrant.

3. Simmer Sauce

   

   Add tomatoes and spinach. Simmer for 10 minutes until the sauce is thick.

4. Poach Eggs

   

   Create wells in the sauce and crack eggs into them. Simmer covered for 8-10 minutes until whites are firm.