Shahshuka

Looking for a comforting, flavourful breakfast or brunch? This classic Shakshuka is a warm, spicy tomato and pepper stew with eggs poached to perfection. Ready in under 30 minutes, it’s perfect for a slow autumn morning with a crusty slice of bread. Made with the help of Haden 28cm Ribbed Frying Pan.

Ingredients You’ll Need:
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili flakes (optional, for warmth)
• 400g canned chopped tomatoes
• Salt and black pepper, to taste
• 3–4 large eggs
• Fresh parsley or coriander, chopped, for garnish
• Crusty bread, to serve

Step-by-Step Instructions:

1. Sauté the Vegetables
   Heat olive oil in a medium frying pan over medium heat.
   Add the onion and red pepper and cook for 5–7 minutes until soft and fragrant.
   Stir in garlic, cumin, smoked paprika, and chili flakes, cooking for 1 more minute.

2. Simmer the Tomato Sauce
   Add the chopped tomatoes, season with salt and pepper, and stir.
   Reduce the heat and let the sauce simmer for 10–12 minutes until it thickens slightly.

3. Add the Eggs
   Make small wells in the tomato mixture and carefully crack the eggs into each well.
   Cover the pan with a lid and cook for 5–7 minutes, or until the eggs are done to your liking (soft yolks are ideal).

4. Serve & Enjoy
   Sprinkle fresh parsley or coriander over the top.
   Serve straight from the pan with warm, crusty bread for dipping.
   Enjoy this cozy, vibrant dish while wrapped in a blanket or sharing with someone special.