Shakshuka

Why it works for Sehri

• It combines protein from the eggs with fluid-rich vegetables, so it hydrates as well as fills.
• One pan means the washing up is a single item at four in the morning.
• The sauce can be made two days ahead, leaving only the eggs to cook at Sehri.

Ingredients

• 4 eggslarge
• 1 onionabout 120 g, sliced
• 1 red pepperdeseeded and sliced
• 3 garlic clovessliced
• 400 g tinned chopped tomatoes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp chilli flakesoptional
• 3 tbsp fresh parsleychopped, to finish
• 2 flatbreadsto serve

Method

1. 1Soften the vegetables8 min

   Heat 2 tbsp olive oil in a wide frying pan over medium heat. Add the onion and pepper and cook for 8 minutes until soft and beginning to colour.

2. 2Add garlic and spices2 min

   Stir in the sliced garlic, 1 tsp cumin, 1 tsp paprika and the chilli flakes. Cook for 1 to 2 minutes until fragrant.

3. 3Simmer the sauce10 min

   Pour in the tinned tomatoes, add 1/2 tsp salt and 1/4 tsp black pepper, and simmer uncovered for 10 minutes until thickened enough that a spoon leaves a brief trail.

4. 4Poach the eggs6 min

   Make four wells in the sauce and crack an egg into each. Cover the pan and cook over low heat for 5 to 6 minutes, until the whites are set and the yolks still soft.

5. 5Serve2 min

   Scatter over the parsley and bring the pan to the table with warm flatbread for scooping.

Storing and reheating

The sauce keeps 3 days refrigerated or 2 months frozen. Cook eggs fresh each time.

Substitutions

• Add 100 g crumbled feta with the eggs.
• No fresh pepper: use a jar of roasted peppers, drained and sliced.

Cooking times assume a standard domestic hob and oven and will vary with your equipment. No nutritional figures are given: calculating them reliably needs the exact brand and weight of every ingredient, and an invented number would be worse than none. If you are managing a health condition, follow your doctor’s dietary advice.