Shakshuka
Shakshuka is a one-pan egg dish where the yolks stay runny, the tomato sauce stays spiced, and everything gets better as it cools slightly. The Egyptian version builds its sauce on caramelized onions rather than quick-cooked tomatoes, giving the finished dish a deeper sweetness that balances the chilli heat. That sugar isn't decoration; it's essential to the sauce's structure. The eggs poach directly in this aromatic base, absorbing its flavors completely.
Instructions
Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft.
Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick.
Can be frozen for 1 month.
Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one.
Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking.
Scatter with the coriander leaves and serve with crusty bread..
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