Serves 2 | Prep Time 5 min | Total Time 30 min
Perfect for a weekend brunch, this recipe is great for using up leftover pesto and herbs in the fridge. What's wonderful is that it can be easily stripped back to store cupboard basics: eggs, tinned tomatoes, garlic, spices and oil. The trick to a perfect shakshuka is to make sure you use a smaller frying pan with a lid, as this gives the eggs a cradle to cook in, and the trapped steam gently cooks the tops of the eggs.
Ingredients
400g tin of chopped tomatoes
2 eggs
1tsp minced garlic
1tsp fennel seeds
1tsp smoked paprika
2 tbsp harissa pesto
small handful of coriander and parsley, finely chopped
half a chilli, frozen and grated
salt and pepper to taste
bread for dipping
Recipe
Drizzle some olive oil in a small frying pan, and add the minced garlic, fennel seeds and smoked paprika. Fry for a couple of minutes until fragrant.
Add in the harissa pesto, along with the chopped tomatoes, grate in some frozen chilli, and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 15 minutes.
Make wells in the sauce, and crack in the eggs. Cover and simmer until the egg whites have gone opaque and solidified slightly.
Sprinkle the shakshuka with the chopped herbs.
Serve with bread for dipping into the runny yolks.
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