Rick Stein’s Shakshuka

by Rick Stein from Rick Stein’s Simple Suppers

Looking for the perfect shakshuka recipe? Try Rick Stein's take on this classic brunch dish for perfectly oozy eggs in a rich spiced tomato sauce.

From the book

Rick Stein’s Simple Suppers

Rick Stein

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Simple Suppers

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Introduction

In my fridge I have a plastic box of cooked and reduced tomatoes, red peppers, garlic, chilli, onions – whatever is left when I’m about to set out on one of my travels. Written on it in felt-tip pen is ‘shakshuka’ and it’s basically a way of cooking any of those ingredients so they won’t spoil while I’m away. Then, when I’m back, all I do is squirt a bit of olive oil into a gratin dish, add a couple of generous serving spoonfuls of the sauce and break in an egg. In winter, just before going for an early morning swim, I turn the oven on. I only swim for a max of ten minutes, so when I get back, into the oven the dish goes. By the time I’ve had a shower to get some heat back into my system, dressed and put on a jersey, the shakshuka is ready to eat and the hot oven adds a bit of extra warmth to my still slightly chilled body. With a hot cup of coffee, this is the best way to stave off hypothermia. The recipe below is for when I’m making shakshuka from scratch.

Ingredients

	To serve:
2 tbsp	olive oil
1	onion, chopped
2	garlic cloves, chopped
1	red pepper, deseeded and chopped
1 tsp	sweet paprika
1 tsp	ground cumin
2 x 400g tins of	chopped tomatoes
1 tsp	chilli flakes
4	eggs
Handful of	fresh coriander, chopped
	salt and black pepper
	crusty bread

Method

Preheat the oven to 190°C/Fan 170°C. Heat the oil in a frying pan and gently soften the onion, garlic and red pepper.

Add the paprika and cumin and fry for a minute, then add the chopped tomatoes and chilli flakes. Cook over a high heat for 4–5 minutes to thicken. Season with salt and pepper.

Pour the mixture into an ovenproof pan. Make 4 hollows with the back of a spoon and break the eggs into them, then bake in the oven for 10 minutes. Alternatively, cover the pan with a lid and cook over a low-medium heat for 7–10 minutes until the eggs are cooked.

Serve sprinkled with coriander and with some bread on the side if you like, to mop up the tomato sauce.

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Latest ebook deal

Simple Suppers

In Simple Suppers, Rick Stein provides a joyful collection of over 120 recipes for that most ordinary of meals: supper. In his own words, the dishes showcased in this book are ‘straightforward and informal, yet effortlessly delicious’. Intended to be permanently within reach on kitchen shelves, Simple Suppers is bursting with inspiration for every eventuality, from solo midweek dinners to relaxed meals with friends. Chapters include Suppers for One, Suppers for Two, Suppers with Friends, Fast Suppers, One-Pot Suppers, and Veggie Suppers, ensuring that this will be your new go-to cookbook.

Available to download for 99p for a limited time. UK customers only.