Shakshuka with eggs and tomato

Where does shakshuka come from? Some historians trace it back to the Ottoman Empire and its spread across Spain and the Middle East, while others swear it was born in Morocco. Either way, one thing’s for sure: once you try it, you’ll want to make it again and again.

This dish is simple, quick, light, and packed with flavour your guests will thank you. (And don’t forget the bread. Trust us, it’s the real star on the side.)

So, grab your apron it’s about to get saucy.

What you’ll need 

Ingredients (serves 2)

• 1/3 can of Nicola fried onion
• 1 can of Nicola fried tomato with peppers
• 2–4 eggs
• Fresh chopped coriander
• 1 tsp ground cumin
• 1 tsp hot paprika
• 1 tsp ground cinnamon
• Salt and pepper to taste

Difficulty

Easy

Prep time

15 minutes or less

How to make it

Start by dry-toasting the cumin in a hot pan for a few seconds to release the aroma. Remove and set aside. In the same pan, add the fried onion and the entire can of Nicola fried tomato with peppers. Let it simmer over low heat for 5–10 minutes to let the flavours meld.

Next, stir in the spices and mix well.

Crack 2 to 4 eggs into the centre of the pan depending on how hungry you are and cover.

Cook until the eggs are just how you like them. Add a pinch of salt to the yolks and finish with a generous sprinkle of fresh coriander.

Serve straight from the pan and don’t skip the bread. You’ll be mopping up every last drop.

Snap a photo, tag us on your socials, and show us how it turned out.

And remember: Conscious eating. Joy that follows.