Recipe: Jack Monroe’s Shakshuka
Serves 2 (if you’re in a sharing mood…)
• 1 onion, finely sliced
• 1 pepper of any colour, de-seeded and finely sliced
• 1 tbsp oil
• 2 tsp cumin (seeds or ground)
• Salt and cracked black pepper
• 1 x 400g tin chopped tomatoes
• Handful of spinach or other leafy greens
• 2–4 eggs
• A pinch of chilli or paprika
- Chuck the onion and pepper into a pan with the oil, cumin, salt and pepper. Cook on a medium heat until the onions have started to soften.
- Pour over the tomatoes, slice and add the greens, then cook for around 10 minutes, stirring occasionally to disturb everything so it doesn’t stick.
- Crank the heat up and add a splash of water to loosen the mixture, as the eggs need something to cook in (kind of like poaching, but not like poaching, because I can’t poach an egg to save my life!) Mix it all well.
- When it starts to bubble and splutter, make a gap in the mixture and break in the eggs, one at a time. Cook them for a minute or two, then reduce the heat to medium.
- Cover the pan with a lid (or tin foil, a plate – anything but your hands!) and cook for around five minutes, peeking half-way through to check if the white is cooked but the yolk is still runnyish with a promise of soft, sloppy gorgeousness.
- Serve immediately with a sprinkle of chilli or paprika and a good grind of black pepper.